Tomato and Feta Baked Eggs
Recipe type: Breakfast
Total time: 
Serves: 4
A middle-eastern baked egg dish packed with flavour, perfect for any time of day!
  • 1 tbsp olive oil
  • 1 onion, sliced
  • ½ a sweet red pepper, diced
  • 3 cloves garlic, minced
  • ¼ tsp ground cumin
  • ½ tsp garam masala
  • ¼ tsp each salt and pepper
  • Pinch of cayenne pepper
  • 1 can (796ml) diced tomatoes, with juice
  • 3 tbsp tomato paste
  • ⅓ cup crumbled feta cheese, divided
  • 6 eggs
  • 2 tbsp chopped fresh parsley (or 1 tsp dried parsley)
  1. In large skillet, heat oil over medium heat.  Sauté onion and red pepper, stirring occasionally, until softened, about 10 minutes.  Stir in garlic, cumin, garam masala, salt, pepper, and cayenne pepper.  Stir in tomatoes and tomato paste.  Bring to a boil.
  2. Reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
  3. Scrape tomato mixture into 12-cup casserole dish.  Sprinkle with all but 2 Tbsp of the feta cheese.  With a spoon, make 6 wells in tomato mixture.  Crack 1 egg into each well and sprinkle a bit of salt and pepper over the eggs.  Bake until egg whites are set but yolks are still slightly soft, 18-20 minutes.
  4. Remove from oven, cover loosely with foil and let stand 5 minutes before serving.  Sprinkle with remaining feta cheese and parsley to serve.
Recipe by Hidden Ponies at