Total Time: 45 minutes
RECIPE OVERVIEW The classic Greek dish called avga feta domata consists of eggs baked in a bed of savory tomato sauce and croutons and topped with tangy feta cheese. For our version, we use fresh cherry tomatoes and roast them to make the sauce. Tossing the tomatoes with a mixture of oil, garlic, oregano, tomato paste, and a bit of sugar and salt enhances the tomato flavor and encourages deep caramelization. To prevent the croutons from becoming mushy, we bake pieces of crusty bread in the oven while the tomatoes roast, and then we fold everything together and add the eggs. Letting the dish rest, covered, for just a few minutes before serving gives the eggs time to gently finish cooking. We simply sprinkle the feta on top just before serving. If you want your yolks fully cooked, bake until the whites are fully set before the resting period.
3 slices French or Italian bread, cut into ½-inch pieces (4 cups)
¼ cup extra-virgin olive oil, divided
6 garlic cloves, sliced thin
5 teaspoons minced fresh oregano, divided
2 teaspoons tomato paste
1½ teaspoons table salt
1 teaspoon sugar
¼ teaspoon pepper
2 pounds cherry tomatoes
6 large eggs
2 ounces feta cheese, crumbled (½ cup)
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Toss bread with 1 tablespoon oil in large bowl and season with salt and pepper. Spread bread into even layer in greased 13 by 9-inch baking dish; set aside.
2. Whisk garlic, 1 tablespoon oregano, tomato paste, salt, sugar, pepper, and 1 tablespoon oil together in large bowl. Add tomatoes and toss to combine. Transfer tomato mixture to prepared baking sheet and push tomatoes toward center of sheet. Scrape any remaining garlic and tomato paste from bowl into center of tomatoes.
3. Bake bread on upper rack and tomatoes on lower rack, stirring occasionally, until bread is golden and tomatoes begin to soften, about 10 minutes. Remove croutons from oven and let cool in dish. Continue to bake tomatoes until blistered and browned, about 10 minutes longer.
4. Add tomatoes and 1 tablespoon oil to croutons, gently fold to combine, and smooth into even layer. Make 6 shallow indentations (about 2 inches wide) in surface of bread-tomato mixture using back of spoon. Crack 1 egg into each indentation and season eggs with salt and pepper.
5. Bake until whites are just beginning to set but still have some movement when dish is shaken, 10 to 12 minutes. Transfer dish to wire rack, tent loosely with aluminum foil, and let sit for 5 minutes. Sprinkle with feta and remaining 2 teaspoons oregano and drizzle with remaining 1 tablespoon oil. Serve immediately.