Tomato and Feta Baked Eggs

Tomato and Feta Baked Eggs with Crusty Bread

Over the Easter long weekend I had three days where I could spend some time to do breakfast, or brunch, right and I wanted to take the opportunity to do so. While I was thinking about what I could do my mind kept wandering to the shakshuka, a dish where eggs are poached in a tomato and pepper sauce, that I had made a while ago and enjoyed so much. The shakshuka kind of reminded me of shrimp saganaki, a dish where shrimp is baked in a tomato and feta sauce, and one thought led to another and then I had arrived at the conclusion that I would have to combine the two to make eggs poached in a tomato and feta sauce or eggs saganaki.

Tomato and Feta Baked Eggs with Crusty Bread

For the recipe I started out with the shrimp saganaki recipe which I enjoy so much for its simplicity. Don't let that simplicity fool you though as it is just packed with flavour. You just need to use good ingredients including nice and ripe tomatoes and some good feta. Luckily the green house tomatoes around here are pretty good and I was able to get some nice ones. (Note to self: Make this again with perfectly ripe field tomatoes during the summer.) The only tricky part to this recipe is pulling the eggs out at the right time. I like the whites of my eggs to be set but the yolk to still be runny and it can be hard to tell when they are just right when looking at them in the oven. The tomato and feta baked eggs came out with the whites set and the yolks still mostly runny and they made for a really nice weekend breakfast treat! The tomato and feta sauce was nice and tasty and the fresh herbs added that something special that just hinted at spring. I could not let any of that amazing sauce or the runny egg yolks go to waste so I served some crusty bread to sop it all up with.

Tomato and Feta Baked Eggs with Crusty Bread

Tomato and Feta Baked Eggs

(makes 2 servings)
Printable Recipe

Ingredients:
1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (chopped)
1/4 teaspoon red pepper flakes (optional)
2 medium tomatoes (diced)
1/4 teaspoon oregano
salt and pepper to taste
1 handful fresh herbs (chopped, I used dill and parsley)
1/2 cup feta (crumbled)
2 eggs

Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
4. Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
5. Remove from heat and mix in the fresh herbs and feta.
6. Divide between two individually sized baking dishes, indent the centers with a spoon and crack the eggs into the indentations.
7. Bake in a preheated 425F oven until the sauce is bubbly and the egg whites have just set, about 8-14 minutes.

Tomato and Feta Baked Eggs with Crusty Bread

Similar Recipes:
Shakshuka
Garides Saganaki (Shrimp Saganaki)
Scallop Saganaki
Baked Goat Cheese Marinara
Bouyiourdi
Cod Baked in a Tomato and Feta Sauce
Mexican Baked Eggs
Italian Style Baked Eggs
Shrimp Linguine in a Tomato and Feta Sauce
Brussels Sprout Hash with Sweet Potato and Bacon

41 comments:

Vegetrendian said...
This comment has been removed by the author.
Vegetrendian said...

This looks really good! Since you are interested in neat ways to serve eggs, and live in Toronto, you should check out the poutine restaurant on Queen St. (north side), just east of Dovercourt. They make a breakfast poutine that might strike your fancy :)

James said...

I like it! It's 1am over here and I'm just about finished work and was wondering what to cook for a quick brinner - this'll hit the spot. Have all the things for this along with the muffins I made which were too high to serve.

Wicked Child Designs said...

This looks super duper yummo. Thanks for sharing the recipe. I actually have some feta in the fridge I had been meaning to use.

xo Teneale

Caroline said...

I can't wait to makes this! It takes Utah forever to get good tomatoes that don't cost $4 each, but the first Saturday our farmers market is set up I'm going to load up and feast on these eggs!

The DeL Sisters said...

I have to try this really soon!

The Food Addicts said...

I can tell by the last picture it tasted great.. :) Great job!

Nina Timm said...

I can imagine having this in my bed with a good book and a cuo of home brew!! Sumptious!

B & D said...

yummm...it looks delicious!!nice recipe before the weekend...will surely try it out in the morning :)

Joanne said...

Tomato and feta and just delicious together (you've got my mouth watering just thinking abut them!). Love that you did breakfast right - that's what easter's for!

Shenandoah bed and breakfast said...

This looks delicious; this is one of my favorite. I always mean to make frittata or tortilla but never get around to it. The berries look extra delicious in it. Usually just throw in whatever I feel like at the moment and it always turns out good.

Best Regards,

Jacqueline said...

I love that shot of the bread dipped into the egg, mmmmm!

nithya at hungrydesi said...

This looks like a great breakfast! Yummy combination.

Yosha said...

Oh wow this looks great! I tried a baked egg, somewhat similar to this...first time I checked in the oven was a bit too "loose" second time the yolk had set! Bah. I imagine the best part is dipping into the yolk. Hmmm...about time to try again. Thanks for highlighting this!

Cara said...

I am loving eggs lately, for any meal! love shakshouka too. This sounds delicious :)

The Nervous Cook said...

Eggs really do make everything better, don't they?

This looks great, and just the thing to tackle now that I've triumphed over Eggs in Purgatory (aka Dante's Eggferno).

Cynthia said...

I love all your baked tomatoes and cheese creations.

lakeviewer said...

Brilliant! Healthy, fresh, delicious!

Phoenix personal injury attorney said...

This looks like a flavorful dish. Thanks for introducing the recipe.

Meaghan Frubalee said...

culinary genius, seriously.

just yummmmmmmmmmmmm!

i am not usually crazy about feta but when it comes to the pairing of tomato and feta...

well, needless to say, spectacular.

i can't wait til i too have time to spend a morning making an egg breakfast! this is clearly going to have to be brunch priority one!!

thanks for posting! love your blog! -meg @ http://clutzycooking.blogspot.com/

Elizabeth and Jared said...

look at those colours. and FETA TOO! this looks magnificent. perfect easter brunch! great work.

Jane said...

What a great "change of pace" brunch dish!

Marisa said...

This looks perfect for brunch or a Sunday evening supper. I love eggs!!

Amber said...

Looks delicious Kevin! And it's so pretty too. I love food like this - food that looks like food.

Jen @ My Kitchen Addiction said...

This looks lovely! I think it would make an amazing dinner, too! I love having eggs for dinner.

Chitra said...

this looks so delicious. love feta and eggs together yum!

Juliana said...

This sounds delicious! I just posted it as a Food Find on my blog. I'm going to have to try it some time.

Cookfastliveyoung.blogspot.com

Nikolay said...

Surely, a great dish! Try it with a few slices of a sausage and cucumber pickles in it! We call it "ghyuvetch" (it's a bit different from the Turkish Shakshouka, cause it's got pork meat in it).

Fergie said...

I stumbled on to this recipe and had to try it! My family and I really enjoyed it.

Thanks!

Catering Equipment said...

This is a great receipe. In Spain and Italy they make a similar dish for breakfast with the difference of using an oven roasted capsicum to hold the mixture and the egg. The mixture also has lots of chopped garlic and chilli, and a little bit of chopped herbs (basil or whatever takes your fancy) in it. The name of the dish translates in English as Devil's Eggs because of the Red colour and the hot taste. Either way, a great breakfast specially in winter.

Julie @ Willow Bird Baking said...

This looks amazing, and I love baked eggs! Thanks for sharing!

Anonymous said...

I made this recipe this morning - it was delicious! It would also be a great 'make ahead' meal sauteing the veg the night before and finishing it off in the oven the next morning

bodyhacker said...

Definitely want to try this recipe. It looks fantastic and would be perfect for a brunch or even lite dinner!

Thanks for sharing.

calliewalker said...

I am eating this as we speak and it is SO delicious. It is the perfect mid-afternoon lunch with a glass of wine. I am already so satisfied and I haven't even finished eating!

foodiechickie said...

My mom makes these. Very Mediterranean and tasty!

Kirsten said...

I just might have to make this for dinner tonight:)

ateqah said...

made this for breaky this morning, it was PERFECT! thanks so much for the great recipe!

Thomas Langthaler said...

For the ultimate taste explosion add tuna and olives to the sauce and use gouda instead of eggs. Blew me away!

Kevin said...

Thomas Langthaler: That sounds good as well!

Kiriel said...

I just started reading your blog recently and decided I had to try this recipe. So this was lunch today along with some whole wheat bread I found on the From Cupboard to Cupboard blog. So. Amazing.

Phoenix Injury said...

You have just successfully made me hungry. It looks delicious!

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