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 9×13-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.
