Name: Tomato and Feta Poached Eggs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 onion, sliced; 1 red bell pepper, diced; 1 ½ lb cherry tomatoes; 2 garlic cloves, minced; 2 tbsp chopped fresh oregano, or 2 tsp dried; 2 tbsp chopped fresh basil, or 2 tsp dried; extra chopped fresh oregano or basil, for garnish; ¼ tsp red chili flakes; 1 tsp kosher salt; ¼ tsp pepper; 1 tbsp olive oil; ⅓ cup water; ¾ cup crumbled feta cheese; 4 eggs; 4 slices crusty bread

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Introduction

Tomato and Feta Poached Eggs are a vibrant and flavorful dish perfect for breakfast or brunch. Juicy tomatoes simmered with herbs and topped with creamy feta complement soft poached eggs beautifully. Serve with crusty bread for a satisfying meal.

The image shows a silver oval serving dish on a white marbled surface, filled with a layered dish. The bottom layer is a thick, chunky red tomato sauce with pieces of cherry tomatoes, and scattered white chunks that look like cheese. On top of the sauce, there is a sunny-side-up egg with a bright yellow yolk, surrounded by some golden brown crispy edges. Around the egg, bits of cooked vegetables and herbs are mixed into the sauce, adding texture and color contrast. A gold fork rests on the left side of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 onion, sliced
1 red bell pepper, diced
¼ tsp red chili flakes
2 garlic cloves, minced
1 ½ lb cherry tomatoes
⅓ cup water
2 tbsp chopped fresh oregano, or 2 tsp dried
2 tbsp chopped fresh basil, or 2 tsp dried
1 tsp kosher salt
¼ tsp pepper
¾ cup crumbled feta cheese
4 eggs
4 slices crusty bread
Extra chopped fresh oregano or basil, for garnish

Instructions

Step 1: Heat the olive oil in a deep skillet over medium-high heat. Add the sliced onion and sauté for 2 to 3 minutes until it begins to soften. Then add the diced red bell pepper and cook for another 2 to 3 minutes.
Step 2: Stir in the red chili flakes and minced garlic and sauté for 1 minute. Add the cherry tomatoes and water, then bring to a simmer. Cover and cook until the tomatoes start to burst.
Step 3: Gently crush the tomatoes with a potato masher or wooden spoon to create a sauce. Continue cooking until the sauce thickens slightly.
Step 4: Add chopped oregano, basil, kosher salt, and pepper. Crumble the feta cheese over the tomato mixture.
Step 5: Use a wooden spoon to make small wells in the sauce. Crack the eggs into these wells. Reduce the heat to low and cook for 5 to 7 minutes, or until the egg whites are set but yolks remain soft. Cover with a lid to speed cooking if desired.
Step 6: Toast the crusty bread slices. When ready, remove the skillet from heat and garnish with extra chopped oregano or basil. Serve the eggs and tomato feta sauce over the toast and enjoy.

Tips & Variations

Use fresh herbs when available for a brighter flavor, but dried herbs work well too.
Add a pinch of smoked paprika for a smoky twist.
Try swapping feta for goat cheese for a creamier texture.
If you prefer firmer yolks, cook eggs a little longer or cover with a lid to steam them.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the eggs. The dish is best enjoyed fresh for optimal egg texture.

How to Serve

A white pot with two red handles holds a cooked dish made of four whole eggs, each with a runny white and bright yellow yolk, floating on a thick tomato sauce mixed with soft chunks of white cheese and pieces of red bell pepper. The sauce is rich orange-red, and the dish is topped with chopped green herbs scattered evenly. The pot is placed on a white marbled textured surface with a brass candle holder nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes?

Yes, you can substitute cherry tomatoes with grape tomatoes or chopped plum tomatoes. Just adjust cooking time until they soften and burst.

Can I make this recipe vegan?

To make a vegan version, omit the eggs and feta. Use firm tofu or vegan cheese as a substitute, and cook the tomato sauce as directed. You can add cooked chickpeas for protein.