Baked Feta and Egg Breakfast Skillet

Preheat your oven to 400°F. Place the feta cheese block in the center of an oven-safe skillet or baking dish. Add the cherry tomatoes around the feta. Drizzle the olive oil evenly over the feta and tomatoes. Add minced garlic, oregano, red pepper flakes, salt, and black pepper.

Place the skillet in the oven and bake for 15 minutes until the tomatoes begin to soften and release their juices. The feta should become warm and creamy, creating a flavorful base for the eggs.

Remove the skillet from the oven and gently stir the feta and tomatoes together. Create small spaces in the mixture and crack the eggs directly into the skillet. Return the skillet to the oven and bake for another 5–8 minutes, or until the egg whites are fully cooked and the yolks reach your preferred texture.

Remove the skillet from the oven and let it cool for 2–3 minutes. Sprinkle fresh basil over the top before serving. Serve warm with toasted bread, pita, or your favorite breakfast side.