Mediterranean Baked Feta Eggs: A Creamy Breakfast Delight

Mediterranean Baked Feta Eggs combine creamy feta, juicy tomatoes, and runny eggs for a satisfying and flavorful breakfast.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Breakfast

Cuisine: Mediterranean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggs

4 pieces Eggs fresh farm eggs yield the best flavor

For the Base

200 g Feta Cheese use goat cheese for a milder flavor
1 cup Cherry Tomatoes any small tomato works as a substitute
0.5 cup Kalamata Olives substitutes include black olives or capers

For the Seasoning

2 tablespoons Olive Oil substitute with avocado oil for a lighter taste
1 teaspoon Dried Oregano fresh oregano is preferable if available
0.25 teaspoon Red Pepper Flakes optional; adjust to preference
Salt to taste
Pepper to taste

Equipment

oven-safe baking dish

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Gather your baking dish and ingredients.
Layer the halved cherry tomatoes and Kalamata olives in an oven-safe baking dish.
Crumble the feta cheese over the tomatoes and olives.
Drizzle with olive oil and sprinkle with oregano, red pepper flakes, salt, and pepper.
Bake for about 15 minutes until feta softens and tomatoes blister.
Create small wells in the mixture and crack an egg into each well.
Return to the oven for an additional 5-7 minutes, until egg whites are set, yolks remain runny.
Garnish with finely chopped basil or parsley, and serve warm with crusty bread.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Ensure egg whites are set but don't overbake to keep yolks runny. Consider adding sautéed vegetables for variation.

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