Okay so this one started because I had a pint of cherry tomatoes that was clearly not going to make it to the weekend and exactly zero interest in making a full stovetop dinner. The result is something I’ve made probably a dozen times since — roasted tomatoes that go jammy and deeply savory in the toaster oven, then eggs baked right on top until they’re just set. Crumbled feta on top, herbs if you’ve got them, bread for scooping. Done.
The whole thing comes together in one pan, which matters more to me on a Tuesday night than I’ll admit. If you don’t own a small oven-safe baking dish, a toaster oven baking pan with a small lip works fine — the tomato juices don’t run everywhere because they cook down into this thick, spiced sauce.
You really need a toaster oven with convection for this if you can swing it. Convection just gets the tomatoes caramelized faster without steaming them into mush. That said, I’ve made this in a basic toaster oven too and it’s still very good — just give the tomatoes an extra minute or two before adding the eggs.
This is the kind of recipe that works for dinner but is equally at home as a weekend brunch situation. Two servings is the sweet spot for a standard toaster oven tray, but it’s easy to scale down to one if you’re cooking solo. Grab some pita or thick sourdough and don’t skip the bread — the sauce at the bottom of the pan is the best part.
Toaster Oven Roasted Tomato and Egg Shakshuka-Style Baked Eggs with Feta
Spiced tomatoes roasted until jammy in a toaster oven, then eggs cracked right in and baked until just set — finished with crumbled feta and a handful of fresh herbs. It's a proper dinner that somehow takes less than 30 minutes.
Ingredients
Instructions
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Preheat your toaster oven to 425°F. If yours has a convection setting, use it — the tomatoes get much better color that way.
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Toss the halved cherry tomatoes, red onion, and smashed garlic with 2 tablespoons of the olive oil, the smoked paprika, cumin, red pepper flakes, salt, and black pepper. Spread everything out in a single layer in a small toaster oven-safe baking dish or a rimmed toaster oven pan — something roughly 8x8 or similar.
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Dot the tomato paste across the pan in small spoonfuls. It'll look a bit weird at this stage. That's fine.
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Roast for 14 to 16 minutes, until the tomatoes are starting to collapse and the edges are getting a little charred. Give it a quick stir to incorporate the tomato paste into the juices.
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Make 4 small wells in the tomato mixture using a spoon. Crack one egg into each well. Drizzle the remaining tablespoon of olive oil lightly over the eggs.
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Return the pan to the toaster oven and bake for another 6 to 8 minutes. Check at 6 minutes — the whites should be set but the yolks should still be a bit runny. If you like firmer yolks, go the full 8.
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Pull it out, scatter the crumbled feta over the top, and finish with the chopped herbs. Serve straight from the pan with bread or pita for scooping.
Notes
This recipe is pretty forgiving in terms of spice — skip the red pepper flakes if you're cooking for kids, or add a pinch of cayenne if you want more kick. The tomato mixture can be made ahead and refrigerated; just reheat it in the toaster oven for a few minutes before adding the eggs. A wider, shallower baking dish gives you better egg distribution than a deep casserole dish. I've made this in a 6x9 inch ceramic baking dish and it works great. If your toaster oven runs hot (mine does), start checking the eggs at 5 minutes.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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