A warm block of feta baked until creamy with tomatoes, garlic, and oregano becomes a spread for bread or a bed for eggs. The reduced-fat version here keeps things light while the heat softens the cheese into something almost molten.

Serves 2. 25 minutes, 8 at the stove.

About 410 calories a serving, 20 g protein, 24 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Put 3 tablespoons olive oil in a small baking dish and set it in the oven for 2 minutes.2 min
2. Mince 2 garlic cloves and add them to the hot oil along with 1 teaspoon dried oregano, a pinch of salt, and a pinch of pepper. Stir and cook for 30 seconds until fragrant, then stir in one 14.5-ounce can of whole tomatoes (crush them as you add them) and simmer while you prepare the cheese.
3. Place the 8-ounce block of feta into the tomato mixture in the baking dish, nestling it in so the tomatoes come halfway up the sides. Return to the oven.
4. Bake for 15 minutes until the feta is soft and creamy at the edges and the tomato sauce is bubbling around it.15 min
5. Tear crusty bread into pieces and dip it into the warm feta and tomatoes, scraping the cheese from the bottom of the dish.

Note Swap the canned tomatoes for fresh plum tomatoes halved and roasted instead. Leftovers keep in the refrigerator for two days and can be reheated gently. Serve with lemon wedges and crusty bread, or top with a fried egg for breakfast.