Keto Baked Eggs with Tomatoes and Feta
Baked eggs with tomatoes and feta is the perfect dish for a nutritious, flavorful start to your day. This recipe combines juicy cherry tomatoes, creamy feta cheese, and protein-packed eggs, all baked to perfection with a hint of fresh basil and garlic. Not only is it quick and easy to prepare, but it’s also Low-Carb and High-Protein, making it ideal for anyone following a Keto or healthy lifestyle.How to store and reheat leftoversIf you have leftovers, storing and reheating this dish is simple. Allow the baked eggs to cool completely before transferring them to an airtight container. Store in the refrigerator for up to three days. To reheat, place the portion in an oven-safe dish and warm in a 350°F (175°C) oven for 5 to 7 minutes, or microwave it for about 1 to 2 minutes. While the reheated dish may slightly lose the creaminess of the yolk, it will still be flavorful and satisfying.How to customize this recipeThis recipe is highly versatile and can be tailored to your taste preferences. For added protein, include cooked crumbled sausage, bacon, or smoked salmon before baking. Swap cherry tomatoes for grape tomatoes or sun-dried tomatoes for a more intense flavor. If you prefer a creamier texture, drizzle a splash of heavy cream or coconut milk over the tomatoes before adding the eggs. Additionally, herbs like parsley, thyme, or oregano can be used to replace or complement the fresh basil.What are some serving suggestions for this recipe?This baked eggs with tomatoes and feta shines as a standalone dish, but it pairs beautifully with Keto-friendly
How to Make It
Step 1
Preheat your oven to 375°F (190°C). Halve the cherry tomatoes and set them aside in a bowl.Finely mince the garlic and chop the fresh basil. In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.Add the halved cherry tomatoes, salt, and black pepper. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Step 2
Lightly grease a small baking dish with olive oil.Transfer the cooked tomatoes to the prepared baking dish. Spread them out evenly and sprinkle with crumbled feta cheese.Create four small wells in the tomato mixture and crack an egg into each well.
Step 3
Place the dish in the preheated oven and bake for 12–15 minutes, or until the egg whites are set but the yolks remain slightly runny (or cooked to your preference).
Step 4
Remove the dish from the oven and sprinkle with chopped basil. Serve warm as a satisfying keto breakfast or brunch.
Ingredients
- Raw egg – 2 large
- Tomato raw (includes cherry, grape, roma) – 6 cherry
- Feta cheese – 0.25 cup, crumbled
- Basil – 1 tbsp, chopped
- Extra virgin olive oil – 1.5 tsp
- Garlic – 1 clove
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp