Ingredients
- Feta Cheese: 4 oz block (or 1 cup crumbled)
- Large Eggs: 4
- Cherry Tomatoes: 1 pint (about 2 cups)
- Olive Oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Dried Oregano: 1/2 teaspoon
- Red Pepper Flakes: 1/4 teaspoon
- Salt and Black Pepper: To taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Place the block of feta cheese in the center of an 8 or 10-inch oven-safe skillet or baking dish.
- Step 2: Toss the cherry tomatoes and minced garlic with 1 tablespoon of the olive oil, dried oregano, red pepper flakes, salt, and pepper. Arrange the seasoned tomato mixture around the feta block in the dish.
- Step 3: Bake the dish for 15 minutes, or until the feta is soft and slightly golden and the tomatoes have begun to burst and release their juices.
- Step 4: Carefully remove the dish from the oven. Using a spoon, create four small wells in the tomato mixture around the feta block, and crack one large egg into each well. Drizzle the remaining 1 tablespoon of olive oil lightly over the eggs.
- Step 5: Return the dish to the oven and bake for an additional 8-12 minutes, depending on desired yolk doneness (8 minutes for runny yolks, 12 minutes for firm). Serve immediately with toast or crusty bread.
Notes
- Store leftovers, covered tightly, in the refrigerator for up to 3 days, noting that the texture of the baked eggs and feta will firm up after chilling.
- For best results when reheating, gently warm the leftovers in a 300°F (150°C) oven until just heated through, as microwaving will likely overcook the yolks and rubberize the eggs.
- Enhance this dish by crumbling fresh basil or a pinch of fresh parsley over the top just before serving, adding a bright, herbaceous finish.
- To prevent the feta from drying out and encourage maximum flavor infusion, ensure the cherry tomatoes are packed closely around the cheese block so their juices surround it while baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American