If you follow along on Instagram, you may remember that I recently received the newest cookbook from America’s Test Kitchen, The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day. It’s huge! Packed with 500 new recipes, this book surpassed my expectations (even for an ATK book, you know how much I love their recipes).

Baked Eggs with Tomatoes, Feta, and Croutons | Zestful Kitchen

This Mediterranean cookbook had me intrigued from the moment I first heard it was in the works. If I had to categorize the way I eat, I would most accurately fall under the Mediterranean diet. My day-to-day consumption focuses heavily on vegetables, legumes, whole grains, dairy, and healthy fats with animal protein­ (fish and poultry) often second, or even third thought.

Complete Mediterranean Cookbook | Zestful Kitchen

I don’t know about you, but from time to time I find myself in a “cooking rut”, eating similar meals from week to week. So when I first flipped through this book all I could think was how excited and newly inspired I was to add variety back into my weekly meals while still maintaining a healthy outlook. These recipes are flavorful, accessible, seasonal, and most importantly, they show how fun and satisfying eating healthy can be.

Complete Mediterranean Cookbook | Zestful Kitchen

Our recipes are authentic, but accessible; you won’t have to search for esoteric ingredients you’ll never use again. Some recipes hew closely to the traditional recipes, and others use ingredients in ways that follow the diet but provides more options. We knew that we could wholeheartedly embrace the tenets of Mediterranean diet while also translating its vibrant, healthy ingredients, smaller portion sizes, and less-meat-and-more-vegetables approach into interesting, appealing recipes.”

Complete Mediterranean Cookbook | Zestful Kitchen

In addition to the hundreds of Mediterranean recipes (accompanied by nutritional information), this book includes in-depth information regarding the diet itself, pantry must-haves, a complete FAQ on olive oil, and even recipes for homemade spice blends like Za’atar, Ras el Hanout, and Green Zhoug.

Complete Mediterranean Cookbook | Zestful Kitchen

Nearly every recipes features a “why it works” blurb on how the recipe came to be and why certain ingredients and processes are called for. I love this information ATK adds to their recipes, not only because it explains the recipe and the importance of following it, but because there’s always a takeaway that can often be applied to future recipes.

Each and every recipe in this Mediterranean cookbook is absolutely stunning and I can say with certain that there isn’t one recipe I wouldn’t try myself (I obsessively read it cover to cover). I particularly can’t wait to try the Olive-Oil Yogurt Cake, Grilled Swordfish Skewers with Tomato-Scallion Caponata, and the Chickpea Cakes with Fennel and Arugula. I choose to share this recipe for Baked Eggs with Tomatoes, Feta, and Croutons because it exemplifies how a simple ingredient list can lead to an incredible meal. Packed with flavor and texture, this dish surprised me, and I guarantee it will surprise you too.

Baked Eggs with Tomatoes, Feta, and Croutons | Zestful Kitchen
Key concepts to keep in mind when following a Mediterranean diet from The Complete Mediterranean Cookbook:
  • Rethink your plate by choosing a veggie or grain as the main focus
  • Moderation is key
  • Eat what’s fresh and in season
  • Eat beans and whole grains everyday
  • Eat more fish and less red meat
  • Use meat as a flavoring
  • Serve fresh fruit and carefully choose sweets for dessert
  • Embrace variety
  • Meal plan
Baked Eggs with Tomatoes, Feta, and Croutons | Zestful Kitchen
The types of recipes you’ll find in The Complete Mediterranean Cookbook:
  • Meze, antipasti, tapas, & small plates
  • Soups
  • Salads
  • Rice & grain
  • Pasta & couscous
  • Beans
  • Vegetables
  • Seafood
  • Poultry & meat
  • Eggs
  • Breads, flatbreads & pizzas
  • Fruit & sweets
Baked Eggs with Tomatoes, Feta, and Croutons | Zestful Kitchen
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Baked Eggs with Tomatoes, Feta, and Croutons | Zestful Kitchen

Baked Eggs with Tomatoes, Feta, and Croutons

  • Author: America’s Test Kitchen via Lauren Grant of Zestful Kitchen
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 servings 1x


Make this healthy and hearty baked eggs and tomato dish tonight! Easy to make and oh-so delicious, this vegetarian dinner (or breakfast) with please everyone.



3 slices French or Italian bread, cut into ½-inch pieces (4 cups)

¼ cup extra-virgin olive oil

Salt and pepper

6 garlic cloves, sliced thin

5 teaspoons minced fresh oregano

2 teaspoons tomato paste

1 teaspoon sugar

2 pounds cherry tomatoes

6 large eggs

2 ounces feta cheese, crumbled (½ cup)


Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450°F. 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.

Whisk garlic, 1 tablespoon oil, 1 tablespoon oregano, tomato paste, 1 ½ teaspoons salt, sugar, and ¼ teaspoon pepper together in large bowl. Add tomatoes and toss to combine. Transfer tomato mixture to a parchment paper-lined rimmed baking sheet and push tomatoes towards center of sheet. Scrape any remaining garlic and tomato paste from bowl into center of tomatoes; set bowl aside without washing.

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.

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.

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.

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Baked Eggs with Tomatoes, Feta, and Croutons | Zestful Kitchen

I received a copy of The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day from America’s Test Kitchen, this recipe is used with their permission. This post contains affiliate links.


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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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  1. This dish is totally my cup of tea – can’t wait to make it. And i think I may have to get my hands on a copy of this book – it looks amazing!

  2. Gorgeous photography, of course! This looks and sounds so amazing! Can’t wait to try it!

  3. This looks so flavorful and filling! I am definitely going to order that book! It’s gorgeous.

  4. This recipe was super easy and oh so flavorful! It was just perfect for a weeknight dinner after a long day at work. I need this cookbook! Birthday maybe……?

  5. Hate to say but I was disappointed in this recipe and I love Cooks Illustrated. Really wanted it to be amazing but it was just OK. The flavors were ok-smelled better than tasted. Was hoping for better. Actually looking for a Mediterranean Diet Cookbook with recipes that can be cooked quickly as a weeknight meals. Any suggestions would be greatly appreciated. I’ve read some reviews about this book that the recipes tend to be rather involved. Just need something quick, healthy and delicious.

    1. Hi Rob, I’m sorry you didn’t enjoy the recipe. I have looked around and tried to find a good Mediterranean diet cookbook, and I still come back to America’s Test Kitchen’s. Although some of their recipe do use quite a bit of oil, I find them easy to modify and decrease the oil where applicable. If I find any other cookbooks, I’ll be sure to reach out.