About
What happens when two seemingly wildly-different trendy foods come together to make a fusion dish? Something like Feta & Egg Brunch Casserole, that's what! Imagine one of those internet feta pastas where you bake a sharp, melty feta straight into a bunch of tomatoes to make a creamy, rich, and cheesy sauce! Now imagine that you make wells to crack some hearty, runny, sunny eggs into it like a shakshuka! That's basically Feta & Egg Brunch Casserole in a nutshell; the perfect shareable and dippable breakfast sauce just waiting for toast to scoop it up and deliver it to your eager tastebuds!
Ingredients
- 2 pints cherry tomatoes
- 1/4 red onion, sliced
- 1/4 cup olive oil
- 1/2 teaspoon salt, plus more, to taste
- 1/2 teaspoon black pepper, plus more, to taste
- 1 (7-8-ounce) block feta
- red pepper flakes, to taste
- 2 cloves garlic, finely chopped
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup basil leaves, chopped and loosely packed
- 6 large eggs, room temperature
- toast or focaccia, to taste, for serving
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Reserve 6-8 tomatoes and combine the rest with the red onion, the olive oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper in a 9x13-inch baking dish.
Step 3 -Place the block of feta in the middle of the tomatoes and turn it over once so the top is coated with the olive oil.
Step 4 -Sprinkle the red pepper flakes on the feta.
Step 5 -Bake the feta mixture until the tomatoes start to burst, about 35 minutes.
Step 6 -Transfer the baking dish from the oven and stir in the garlic, the roasted red peppers, and 1/2 of the basil, breaking up the feta and the tomatoes and combining to make a creamy sauce.
Step 7 -Make 6 wells in the tomato sauce mixture and carefully crack an egg into each well.
Step 8 -Reduce the oven temperature to 375 degrees F.
Step 9 -Return the casserole to the oven and bake until the egg whites are just set, about 8-10 minutes. The egg whites will continue to cook outside the oven.
Step 10 -Halve the reserved tomatoes.
Step 11 -Top the casserole with the fresh tomatoes, the remaining basil, the extra salt, the extra pepper, and the red pepper flakes.
Step 12 -Serve with the toast.
