Baked Eggs with Tomatoes, Basil and Feta Cheese

During my stint in Hipster-ville, USA (Williamsburg, Brooklyn), I learned about the miracle that is baked eggs.  Every bunch spot featured about 10 different types of oozy eggs baked on top of some veggie ensemble.  Then one of my favorite food blogs, Closet Cooking, featured Baked Eggs with Feta and Tomatoes.  I simplified the recipe slightly . . . because that's what I do.

My photographer man was busy at his pesky day job, so I will bless you all with my lovely iPhone photos.

Raw egg. Pre-baking.

Post-baking. The yolk is set, but still runny.

 Yum.

Baked Eggs with Tomatoes, Basil and Feta Cheese
Prep Time: 4 minutes
Cook Time: 15 minutes
Serves 1
1 egg
5-10 pear tomatoes, halved
1/4 cup feta cheese, crumbled
5 basil leaves, roughly chopped
1/4 teaspoon oregano
salt and pepper


Preheat oven to 450.  Place tomatoes in a small ramekin and top with basil, oregano and feta.  Crack egg directly on top of mixture.  Sprinkle with salt and pepper and bake for 15 minutes or until yellow yolk looks slightly 'cloudy', but not fully set. Serve with bread/pita and tomatoes and avocado.

2 comments:

  1. This looks amazing! You never cease to impress my dear Catherine.

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  2. yum. i know baked eggs have been around awhile, but Ive yet to actually make them :) This looks great. I cant really handle runny yolk, but I'm sure cooking it a bit longer would solve that. Great pictures!

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