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Baked Feta Eggs

Baked Feta Eggs: A Creamy Mediterranean Delight!

Baked Feta Eggs are a creamy, high-protein dish that combines rich feta and vibrant vegetables for a delightful breakfast.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs and Vegetables
  • 4 ounces Feta Cheese Substitution: Goat cheese or ricotta can be used for a different flavor profile.
  • 4 large Eggs Tip: Monitor baking time for desired yolk consistency.
  • 2 tablespoons Extra-Virgin Olive Oil Note: Choose high-quality for the best flavor.
  • 1 medium Red Onion Preparation: Finely chop to ensure even cooking.
  • 2 cloves Garlic Usage: Minced and added early for best aroma.
  • 1 medium Red Bell Pepper Tip: Dice small for quicker cooking.
  • 1 cup Diced Tomato Note: Cook until slightly thickened for the right texture.
  • 1 teaspoon Dried Oregano Tip: Adjust to taste to balance the dish.
  • to taste Salt and Pepper Tip: Taste before serving for final adjustments.
  • 1 tablespoon Fresh Parsley Usage: Chop finely and sprinkle before serving.
For Serving
  • 1 Crusty Bread (Optional) Recommendation: Sourdough or baguette works well.

Equipment

  • oven-safe skillet

Method
 

Step-by-Step Instructions for Baked Feta Eggs
  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat until shimmering, about 1-2 minutes. Add the finely chopped red onion and sauté for about 2 minutes until soft and slightly translucent.
  3. Add 2 cloves of minced garlic and 1 diced red bell pepper to the skillet with the onions. Sauté for an additional 2 minutes.
  4. Stir in 1 cup of diced tomatoes and cook for an additional 3-4 minutes until slightly thickened.
  5. Crumble 4 ounces of feta cheese into the mixture and stir gently to combine for about 1-2 minutes.
  6. Sprinkle in 1 teaspoon of dried oregano, along with salt and pepper to taste, and stir to combine.
  7. Create small wells in the mixture, making space for the eggs.
  8. Crack an egg into each well you've made, being careful not to break the yolks.
  9. Bake in the preheated oven for 10-12 minutes, keeping an eye on the eggs.
  10. Remove from oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 370mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Watch the time while baking to achieve desired yolk doneness. Use an oven-safe skillet for easy transition from stovetop to oven.

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