There’s something magical about breaking into a perfectly baked egg nestled in a sea of spiced tomato sauce, watching as the golden yolk cascades into the vibrant red pool below. This Baked Eggs in Spiced Tomato Sauce with Feta isn’t just breakfast—it’s a sensory experience that will transport your taste buds straight to the Mediterranean coast. Each spoonful delivers a harmonious blend of tangy tomatoes, aromatic spices, and creamy feta that makes even the most ordinary morning feel like a special occasion.
What makes this dish truly special is its beautiful simplicity paired with complex flavors. Ready in just 30 minutes with ingredients you likely already have in your pantry, it’s the perfect solution for lazy weekend brunches or impressive last-minute entertaining. The combination of cumin, paprika, and chili flakes infuses the tomato sauce with warmth and depth, while the feta adds a creamy, tangy counterpoint that balances every bite. Whether served with crusty bread for dipping or enjoyed on its own, this Mediterranean-inspired dish proves that the most satisfying meals often come from the simplest ingredients.
The beauty of this Baked Eggs in Spiced Tomato Sauce recipe lies in its versatility. You can easily scale it up for a crowd or keep it intimate for a cozy breakfast for two. The dish carries influences from several Mediterranean and Middle Eastern cuisines—reminiscent of shakshuka from North Africa, Turkish menemen, or Italian eggs in purgatory. However you classify it, one thing’s certain: this dish delivers maximum flavor with minimal effort.
One of my favorite aspects of this recipe is how it transforms throughout the cooking process. What begins as a simple tomato sauce becomes an aromatic base as the spices bloom in the oil. When the eggs are added and baked to perfection—whites set but yolks still runny—the dish achieves a beautiful contrast of textures. The final sprinkle of feta adds not just a pop of color but a salty creaminess that cuts through the acidity of the tomatoes. It’s a perfect balance of flavors that makes each bite more enticing than the last.
Baked Eggs in Spiced Tomato Sauce with Feta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon honey or sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 8 large eggs
- 4 oz feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped (optional)
- Crusty bread, for serving
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes.
3. Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant and the pepper begins to soften.
4. Stir in the ground cumin, smoked paprika, and red pepper flakes. Cook for about 30 seconds until fragrant, being careful not to burn the spices.
5. Pour in the crushed tomatoes and add the tomato paste. Stir well to combine all ingredients. If using, add the honey or sugar to balance the acidity of the tomatoes.
6. Bring the sauce to a gentle simmer and cook for about 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
7. Using the back of a spoon, make 8 wells in the sauce. Carefully crack an egg into each well, keeping the yolks intact.
8. Sprinkle half of the crumbled feta cheese around the eggs.
9. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are set but the yolks are still runny. For firmer yolks, bake for an additional 2-3 minutes.
10. Remove from the oven and let the dish rest for 2 minutes. Top with the remaining feta cheese, chopped parsley, and cilantro if using.
11. Serve immediately with crusty bread for dipping into the sauce and soft egg yolks.
Notes
If you don’t have an oven-safe skillet, you can transfer the tomato sauce to a baking dish before adding the eggs and baking. For a spicier version, add a diced jalapeño or increase the red pepper flakes. This dish can be customized with additional vegetables like spinach or zucchini—simply sauté them along with the bell pepper.
While traditionally served for breakfast or brunch, this versatile dish makes a delightful light dinner when paired with a fresh salad. For meal prep, you can make the tomato sauce ahead of time and refrigerate it for up to 3 days. When ready to serve, reheat the sauce, add the eggs, and bake as directed. The dish is naturally gluten-free (just skip the bread for serving) and packed with protein and vegetables, making it a nutritious option any time of day.
What I love most about this recipe is how it brings people together around the table. There’s something inherently communal about a skillet of Baked Eggs in Spiced Tomato Sauce—it’s meant to be shared, with everyone dipping bread into the same dish and enjoying conversation as the flavors unfold. It’s precisely this kind of simple yet spectacular cooking that reminds us food is about more than just nourishment; it’s about creating moments and memories around the table. So gather your loved ones, pour some coffee or mimosas, and dig into this vibrant, soul-warming dish that proves the best breakfasts are worth taking your time to savor.
Nutrition Information (per serving)
Calories: 320 | Protein: 16g | Carbohydrates: 15g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 385mg | Sodium: 620mg | Fiber: 4g | Sugar: 8g
