20-Minute Feta & Tomato Eggs

These feta and tomato baked eggs are a bold, satisfying dinner you can have on the table in 20 minutes — an eggs-for-dinner recipe that feels special without any fuss.

Instructions

1. Make the tomato sauce: Heat 20ml olive oil in an oven-safe pan over medium heat. Add 400g crushed tomatoes, season with salt, pepper, and a pinch of chilli flakes. Simmer for 7–8 minutes until slightly thickened.
2. Add feta: Crumble 80g feta cheese over the tomato sauce and stir gently to partly incorporate.
3. Add eggs: Make 4 small wells in the sauce using a spoon. Crack one egg into each well.
4. Cook the eggs: Cover the pan with a lid and cook over low heat for 5–6 minutes until the whites are set but yolks are still runny.
5. Serve: Bring the pan to the table and serve directly with crusty bread.