Ingredients
Scale
- 4 large eggs
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Crusty bread for serving
Instructions
- Preheat your oven to 375°F. This step is crucial to ensure your eggs bake evenly and the flavors meld perfectly.
- In a medium-sized ovenproof skillet, heat the olive oil over medium heat. Toss in the cherry tomatoes and cook until they begin to soften and blister, about 5 minutes. This moment always takes me back to my grandmother’s kitchen, where the aroma of fresh tomatoes was a staple.
- Sprinkle the oregano and red pepper flakes over the tomatoes, stirring gently to combine. Add a pinch of salt and pepper to taste.
- Scatter the crumbled feta evenly over the tomato mixture. Create small wells in the mixture with a spoon, and crack an egg into each well. This part always reminds me of how my grandmother taught me to carefully crack eggs without breaking the yolk—a skill I’ve since passed on to my own children.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny. Keep an eye on them to ensure they don’t overcook.
- Once baked, remove the skillet from the oven and let it cool slightly. Garnish with fresh basil leaves for a burst of color and flavor.
- Serve immediately with crusty bread to soak up all the delicious juices. I often find myself reminiscing about family dinners as we gather around the table, sharing stories and savoring each bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International