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.