Baked Feta Eggs
Remember that baked feta pasta that took the world by storm? Well, now you can have it for breakfast! There's no pasta involved, but white beans add a hearty creaminess, and a side of crusty bread or pita is highly encouraged.
Ingredients
- 2 pt. cherry tomatoes
- 1 (15-oz.) can white beans, drained and rinsed
- 1 shallot, cleaned and quartered lengthwise
- 1 tsp. dried oregano
- 1/4 c. halved Kalamata olives
- 1/3 c. plus 1 tablespoon extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes
- 1 (8-oz.) block feta, drained
- 4 large eggs, at room temperature
- Basil, torn, for garnish
- Crusty bread or pita, for serving
Instructions
Step 1
Preheat oven to 400°. In a 12” baking dish or large skillet, combine tomatoes, beans, shallot, oregano, and olives. Drizzle with ⅓ cup olive oil and season with salt, pepper, and chili flakes.
Step 2
Place feta in the center of tomato mixture and drizzle with remaining oil. Season feta with pepper and a pinch of red pepper flakes.
Step 3
Bake for 30 minutes, then remove from oven and stir until melted feta is mixed evenly with the other ingredients in the skillet.
Step 4
Return skillet to oven and bake for an additional 15 minutes. Remove pan from oven and reduce oven temperature to 375°.
Step 5
Give the ingredients another good stir, then make 4 wells, and crack an egg into each. Bake until white is set and yolk is still runny, about 8 to 10 minutes.
Step 6
Season eggs with salt and pepper and garnish with basil. Serve with crusty bread or pita for dipping.
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