Pin it I stumbled on this dish one late Sunday morning when I had too many tomatoes and a half block of feta staring at me from the fridge. I threw them into a baking dish with some olive oil and herbs, cracked a few eggs on top, and slid it into the oven without much thought. The smell that filled the kitchen twenty minutes later made me forget I was still in my pajamas. It's been my go-to ever since when I want something warm, satisfying, and effortless.
The first time I made this for friends, I panicked because I forgot to buy bread. Someone tore into the dish with just a fork and declared it perfect as is. We ended up eating straight from the baking dish, passing it around the table, runny yolks mixing with the roasted tomatoes and everyone scraping up the caramelized bits from the edges. It became less about the meal and more about the moment.
Ingredients
- Cherry tomatoes: Their natural sweetness intensifies when roasted, and halving them helps release those juices that become the base of the sauce.
- Red onion: Slice it thin so it softens and almost melts into the vegetables without any harsh bite.
- Garlic: Minced garlic gets fragrant and mellow in the oven, but don't skip it or the dish will feel flat.
- Red bell pepper: Adds a mild sweetness and a pop of color that makes the whole dish feel more vibrant.
- Feta cheese block: Use a block, not crumbled feta, because it holds its shape and gets golden and creamy at the edges while staying rich in the center.
- Eggs: Fresh eggs with bright orange yolks make this dish sing, and they should be added halfway through so the whites set without the yolks going hard.
- Extra virgin olive oil: This is not the place for cheap oil; good olive oil brings everything together and adds richness you can taste.
- Oregano and thyme: Dried herbs work perfectly here and give that unmistakable Mediterranean warmth.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that balances the creamy feta.
- Fresh parsley: A handful of chopped parsley at the end makes it look fresh and tastes like sunshine.
Instructions
- Preheat and prep:
- Turn your oven to 400°F and let it come to temperature while you chop your vegetables. This gives you time to slice everything evenly without rushing.
- Toss the vegetables:
- Spread the tomatoes, onion, bell pepper, and garlic in your baking dish, drizzle generously with olive oil, and season with oregano, thyme, red pepper flakes, salt, and pepper. Use your hands to toss everything so each piece is coated and glistening.
- Nestle the feta:
- Place the feta block right in the center of the vegetables and press it down gently. It'll soften and start to brown beautifully as it bakes.
- First bake:
- Slide the dish into the oven for 15 minutes until the vegetables are tender and starting to caramelize and the feta has golden edges. The smell will tell you when it's ready.
- Add the eggs:
- Take the dish out and use a spoon to make four little wells in the vegetables around the feta, then crack one egg into each well. Work gently so the yolks stay intact.
- Final bake:
- Return the dish to the oven for 8 to 10 minutes until the egg whites are just set but the yolks are still soft and runny. Don't overbake or you'll lose that luscious, dippable center.
- Garnish and serve:
- Scatter fresh parsley over the top and bring the whole dish to the table while it's still bubbling. Serve with crusty bread for scooping if you like.
Pin it I made this on a quiet Wednesday night after a long day and sat at the counter with just a fork and a glass of cold white wine. The runny yolk broke into the roasted tomatoes and I realized I didn't need anyone else there to make it special. Sometimes the best meals are the ones you make just for yourself, with no pressure and no plans.
Variations Worth Trying
I've stirred in handfuls of baby spinach right before adding the eggs and it wilts into the vegetables beautifully. Kalamata olives add a briny punch that plays off the feta, and once I added a handful of chickpeas for extra protein and it turned into a more filling meal. If you like heat, double the red pepper flakes or drizzle some chili oil over the top at the end.
Serving Suggestions
This is perfect with warm, crusty bread for mopping up all the juices and runny yolk, but I've also served it over couscous or quinoa when I wanted something more substantial. A simple arugula salad dressed with lemon and olive oil on the side cuts through the richness and makes it feel like a complete meal. For drinks, a chilled rosé or a crisp Sauvignon Blanc is ideal, though I've enjoyed it just as much with sparkling water and a squeeze of lemon.
Storage and Reheating
Leftovers keep in the fridge for up to two days, though the eggs won't be runny anymore. I reheat individual portions gently in a skillet over low heat with a splash of water to keep everything moist, or sometimes I'll just eat it cold straight from the container for breakfast. If you know you'll have leftovers, consider baking only two eggs and saving the rest of the vegetables to reheat and top with fresh eggs the next day.
- Store covered in an airtight container to keep the flavors fresh.
- Reheat gently to avoid rubbery eggs.
- Fresh eggs can be cracked over reheated vegetables for a second round.
Pin it This dish has become my answer to mornings when I want something nourishing without the fuss and evenings when I need comfort without the commitment. It's simple, honest food that tastes like home.
Recipe FAQ
- → Can I use different cheeses instead of feta?
Feta's salty, crumbly texture complements the vegetables well, but halloumi or goat cheese can serve as alternatives for a similar Mediterranean flavor.
- → How can I make the eggs fully cooked?
Bake the eggs for a few additional minutes until the whites and yolks reach your desired firmness.
- → What herbs enhance the Mediterranean flavor?
Dried oregano and thyme are classic choices that pair beautifully with the tomatoes and feta, adding aromatic depth.
- → Can I prepare this dish ahead of time?
You can assemble the vegetables and feta in advance, then add the eggs just before baking to retain their texture.
- → What breads work well alongside this bake?
Crusty baguettes or gluten-free breads complement this dish nicely by soaking up the flavorful juices.
- → How can I add some heat to this dish?
Including crushed red pepper flakes or a pinch of chili powder will provide a subtle spicy kick.