Ingredients
2 pt. cherry tomatoes
1 (15-oz.) can white beans, drained and rinsed
1 shallot, cleaned and quartered lengthwise
1 tsp. dried oregano
1/4 c. halved Kalamata olives
1/3 c. plus 1 tablespoon extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
Red pepper flakes
1 (8-oz.) block feta, drained
4 large eggs, at room temperature
Basil, torn, for garnish
Crusty bread or pita, for serving
Preparation
Step 1Preheat oven to 400°. In a 12” baking dish or large skillet, combine tomatoes, beans, shallot, oregano, and olives. Drizzle with ⅓ cup olive oil and season with salt, pepper, and chili flakes.Step 2Place feta in the center of tomato mixture and drizzle with remaining oil. Season feta with pepper and a pinch of red pepper flakes. Step 3Bake for 30 minutes, then remove from oven and stir until melted feta is mixed evenly with the other ingredients in the skillet. Step 4Return skillet to oven and bake for an additional 15 minutes. Remove pan from oven and reduce oven temperature to 375°.Step 5Give the ingredients another good stir, then make 4 wells, and crack an egg into each. Bake until white is set and yolk is still runny, about 8 to 10 minutes.Step 6Season eggs with salt and pepper and garnish with basil. Serve with crusty bread or pita for dipping.
Made it? Let us know how it went in the comment section below!
