Warm Feta and Tomato Skillet with Crispy Bread
Ingredients
- 8 ouncesfeta cheese (block or crumbled)
- 1 can (28 ounces)canned whole tomatoes
- 1 mediumyellow onion
- 3 clovesgarlic
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- 1 teaspoondried oregano
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 loafcrusty bread (for serving)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- 02
Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- 03
Pour in the canned tomatoes with their juices, breaking them up with a wooden spoon. Add oregano, salt, and black pepper. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
- 04
Nestle the feta cheese into the tomato sauce (leave it as a block or break it into large chunks). Drizzle with the remaining 1 tablespoon olive oil.
- 05
Simmer for another 5 minutes until the feta softens and begins to break down slightly into the sauce.
- 06
Serve hot with crusty bread for scooping up the creamy, tangy tomato sauce.
Spice Tips
For warmth, increase the red pepper flakes to ½ teaspoon or add a pinch of cayenne. A splash of balsamic vinegar or a squeeze of lemon juice at the end brightens the acidity and pairs beautifully with the creamy feta.
For extra richness, drizzle with more olive oil before serving. Leftovers keep refrigerated for up to 3 days and are excellent reheated gently on the stovetop.