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Overhead view of blistered cherry tomatoes, melted feta, and baked eggs in a cast iron skillet with fresh basil.

Baked Feta Eggs with Cherry Tomatoes and White Beans

Blistered cherry tomatoes, a whole block of feta, and white beans bake in one skillet, then eight eggs go into wells until the whites set and yolks stay soft.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 495
Ingredients Method Notes

Ingredients
  

Tomato, Feta, and Bean Base
  • 3 tbsp extra virgin olive oil divided
  • 4 garlic cloves minced
  • 600 g cherry tomatoes about 4 cups
  • 240 g feta block not pre-crumbled
  • 1 can canned cannellini beans (400 g); drained and rinsed
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Eggs and Topping
  • 8 large eggs
  • 1 cup plain whole-milk Greek yogurt (240 g); for topping
  • 1/4 cup fresh basil leaves torn
  • 1 lemon zest lemon
  • crusty bread for serving; optional

Method
 

Bake the Base
  1. Heat the oven to 400°F / 204°C.
  2. In a 12-inch oven-safe skillet, toss the cherry tomatoes with 2 tbsp of the olive oil, garlic, red pepper flakes, salt, and pepper.
  3. Nestle the feta block in the center of the tomatoes and scatter the drained beans around it. Drizzle the remaining 1 tbsp olive oil over the feta.
  4. Bake for 20 minutes, until the tomatoes blister and start to collapse and the feta softens and browns lightly at the edges.
Add and Bake the Eggs
  1. Remove the skillet from the oven. Use a spoon to smash about half the tomatoes into the feta, leaving the rest whole for texture.
  2. Push the tomato mixture aside to make 8 shallow wells, spaced evenly around the skillet so no two whites will run into each other.
  3. Crack one egg into each well.
  4. Return the skillet to the oven and bake for 8 to 10 minutes, until the egg whites are fully set and opaque and the yolks are still soft. Check at the 8 minute mark since eggs near the edge of the pan cook faster.
Finish and Serve
  1. Scatter the torn basil and lemon zest over the top.
  2. Spoon dollops of Greek yogurt over each portion or serve it on the side. Serve straight from the skillet with crusty bread.

Notes

  • Use a block feta, not crumbled, so it holds together while baking.
  • Rinse and drain canned beans well before adding to the skillet.
  • Check eggs at the 8 minute mark, they overcook fast near the edges.
  • A 9x13-inch baking dish works if you don't have an oven-safe skillet.