Ingredients
4 large ripe tomatoes
4 large eggs
1/2 cup crumbled feta cheese
2 tablespoons olive oil
1 teaspoon dried oregano
1 clove garlic, minced
1 tablespoon chopped fresh parsley
Salt to taste
Freshly ground black pepper to taste
Instructions
Preheat oven to 375°F (190°C). Cut tomatoes in half horizontally and scoop out centers to create cups.
Brush tomato shells with 1 tablespoon olive oil and season with salt and pepper.
Place tomatoes on a baking sheet, cut side up. Add an egg to each shell.
Sprinkle feta into cups, then top with oregano, minced garlic, and parsley.
Drizzle remaining 1 tablespoon olive oil over the top. Bake 25 minutes until eggs set.
Serve warm, garnished with additional parsley if desired.
Notes
Tomatoes can be prepped up to 12 hours in advance. Serve with warm pita bread for a complete meal.
Use Greek oregano for authentic flavor.
Substitute crumbled halloumi or goat cheese for cheese variations.
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 200mg