Baked Eggs with Tomato & Feta

Baked Eggs with Tomato & Feta

Preparation time:

Less than 30 Minuti

Nutritional information:

255kcal / per serving


Second course


Seasonal dish:


Enviromental Impact:

Low (0.429kg CO2 eq) i

Sustainable and delicious Mediterranean brunch.

Ingredients for 4 portions

  • Feta cheese (crumbled into pieces) 100 g
  • Focaccia bread (torn into pieces) 120 g
  • Eggs 4
  • Vine tomatoes (cut into quarters) 8
  • Fresh basil
  • Extra virgin olive oil 2 tbsp
  • Black pepper to taste
  • Sea salt to taste



Toss the tomatoes in a little olive oil with a pinch of salt and pepper. Arrange in a frying pan or ovenproof skillet.


Roast the tomatoes at 170°C for approximately 15-20 mins, until they have taken on a little colour and are soft to the touch.


Toss the focaccia in a little olive oil and add to the pan in between the tomatoes, then put the pan back into the oven for 3 mins.


Remove the pan from the oven again and crack the eggs into it, one at a time.


Dot the feta cheese around the surface, then put back in the oven until the egg white is just about set with the egg yolk still runny.


Drizzle with a little more extra virgin olive oil, sprinkle on some black pepper and a few fresh basil leaves.

Enviromental Impact



Per serving:

0.429kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.