Tomato and Feta Baked Eggs

The tomato and feta baked eggs came out with the whites set and the yolks still mostly
runny and they made for a really nice weekend breakfast treat! The tomato and feta sauce was nice and tasty and the fresh herbs added that something special that just hinted at spring. 

ingredients

• 1 tablespoon olive oil
• 1 small onion (diced)
• 2 cloves garlic (chopped)
• 1/4 teaspoon red pepper flakes (optional)
• 2 medium tomatoes (diced)
• 1/4 teaspoon oregano
• salt and pepper to taste
• 1 handful fresh herbs (chopped, I used dill and parsley)
• 1/2 cup feta (crumbled)
• 2 eggs

directions

1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
4. Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
5. Remove from heat and mix in the fresh herbs and feta.
6. Divide between two individually sized baking dishes, indent the centers with a spoon and crack the eggs into the indentations.
7. Bake in a preheated 425F/220C oven until the sauce is bubbly and the egg whites have just set, about 8-14 minutes.

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