Baked Eggs with Tomatoes and Feta

  • Photo and Recipe courtesy of <a href='' target='_blank'>Grace and Good Eats</a>, Emily Grace
  • Total Time: 20 minutes
  • Prep: 5 minutes
  • Cook:15
  • Yield: 2 servings


  • 1/2 large beefsteak tomato, chopped
  • 1/2 c. feta cheese, crumbled
  • 4 eggs
  • 1/4 tsp. dried oregano
  • salt and pepper, to taste


  • Preheat oven to 375° F. Spray two ramekins with non-stick spray. Add equal portions of chopped tomatoes and crumbled feta into each ramekin. Over each, sprinkle dried oregano. Then crack two eggs into each ramekin. Sprinkle eggs generously with salt and pepper. Place ramekins on a baking sheet and place into the oven for 15 minutes, or until the egg whites are set.