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Spicy Baked Eggs with Feta & Chili Butter

Eggs baked in a rustic tomato and garlic base with chunks of feta, finished with a sizzling spicy chili butter drizzle.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 bowl
Course: Breakfast, Brunch, Lunch
Cuisine: Mediterranean, Middle Eastern Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Tomato Base
  • 2 tbsp olive oil
  • 2 cloves garlic sliced
  • 1 cup cherry tomatoes halved
  • 0.25 tsp smoked paprika
Eggs & Cheese
  • 2-3 eggs large
  • 0.33 cup feta cheese cubed block
Chili Butter Finish
  • 1 tbsp butter unsalted
  • 1 tsp chili flakes or Aleppo pepper
  • 1 tbsp fresh parsley chopped
  • 2 slices sourdough bread toasted

Equipment

  • Small skillet
  • Oven-safe baking dish or Cazuela
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, sauté garlic in olive oil for 1 minute. Add tomatoes and paprika, cooking until softened (3-4 mins).
  3. Transfer tomato mixture to a baking dish. Top with feta cubes.
  4. Crack eggs over the tomatoes and cheese.
  5. Bake for 10-15 minutes until whites are set but yolks are still runny.
  6. Melt butter in the skillet and stir in chili flakes to make chili oil.
  7. Remove eggs from oven, drizzle with hot chili butter, and garnish with parsley.
  8. Serve immediately with toasted bread.

Notes

Keep a close eye on the eggs after the 10-minute mark; they go from runny to hard very quickly.