Description
Mediterranean Baked Feta Eggs is a vibrant and flavorful breakfast or brunch dish combining creamy feta cheese, fresh vegetables, and baked eggs. This easy-to-make recipe offers a nutritious, low-carb meal inspired by Mediterranean flavors, perfect for a healthy start to your day.
Ingredients
Scale
Vegetables and Cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup roasted red peppers, sliced
- 2 tablespoons pitted Kalamata olives, sliced
- 2 tablespoons red onion, thinly sliced
- 1/2 cup crumbled feta cheese
Eggs and Seasonings
- 4 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Garnish
- Fresh parsley or basil, chopped for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet with olive oil to prevent sticking and add flavor.
- Combine Vegetables and Seasonings: Add the halved cherry tomatoes, sliced roasted red peppers, Kalamata olives, and thinly sliced red onion into the baking dish. Drizzle with olive oil, sprinkle dried oregano, and season with a pinch of salt and black pepper. Toss everything gently to ensure even coating.
- Add Feta Cheese: Evenly sprinkle the crumbled feta cheese over the vegetable mixture, creating a savory layer.
- Crack Eggs: Make four small wells in the vegetable and feta mixture. Carefully crack one egg into each well. If you like a bit of heat, sprinkle crushed red pepper flakes over the eggs.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 12–15 minutes. Bake until the egg whites are set and the yolks remain slightly runny. For firmer yolks, extend baking time by a few minutes.
- Garnish and Serve: Remove the dish from the oven and allow it to cool slightly. Garnish with freshly chopped parsley or basil. Serve warm with crusty bread or pita for a complete meal.
Notes
- This recipe can be adapted for individual servings by using small ramekins.
- For extra creaminess and richness, add a dollop of Greek yogurt or drizzle tahini on top just before serving.
- Adjust the red pepper flakes to control spiciness or omit if preferred.
- Great served alongside fresh greens or a light salad for a fuller brunch.
Nutrition
- Serving Size: 2 eggs with veggies
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 370mg
