Tomato and Feta Baked Eggs

Preparation Time:

12 mins

Cook Time:

13 mins

Total Time:

25 mins





Tomato and Feta Baked Eggs Ingredients

  • 2 pt. pints grape tomatoes, halved if large
  • 2 Tbsp. olive oil, divided
  • 1/2 tsp. smoked paprika
  • Kosher salt and pepper
  • 3/4 tsp. coriander seeds
  • 3/4 tsp. cumin seeds
  • 6 oz. feta cheese, crumbled
  • 8 large eggs
  • 1/3 c. basil leaves, roughly chopped
  • 1 Tbsp. fresh lemon juice
  • 1 5-oz pkg. mixed greens
  • 4 slices country bread, toasted


Step 1

Heat oven to 450°F. On rimmed baking sheet, toss tomatoes with 1 tablespoon oil, smoked paprika, and 1/2 teaspoon each salt and pepper. Roast until tomatoes start to release liquid and break down, 8 minutes.

Step 2

Meanwhile, using mortar and pestle, crush coriander and cumin seeds until coarsely ground.

Step 3

When tomatoes are ready, sprinkle evenly with feta. Using back of spoon, create 8 wells (1 for each egg) in tomatoes, then sprinkle with ground coriander and cumin seeds. Bake until cheese is slightly melted, 2 to 3 minutes. Crack 1 egg into each well and bake until egg whites are just set, 3 to 5 minutes more. Sprinkle with basil.

Step 4

Meanwhile, in large bowl, whisk lemon juice with remaining Tbsp oil. Add greens and 1/4 teaspoon each salt and pepper and toss to coat. Serve alongside baked eggs with toast.


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