Description
Mediterranean Baked Feta Eggs is a flavorful and nutritious breakfast dish that combines the richness of eggs with the tanginess of feta cheese and the freshness of cherry tomatoes and greens. This easy-to-make baked dish is perfect for a leisurely weekend brunch or a quick weekday breakfast.
Ingredients
Scale
Eggs:
- 4 large eggs
Baked Feta Mixture:
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh spinach or kale
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Cook red onion until softened, then add garlic and cook briefly.
- Add Vegetables: Stir in cherry tomatoes and spinach, cooking until wilted. Season with oregano, red pepper flakes, salt, and pepper.
- Prepare the Dish: Crumble feta over the mixture and create wells for the eggs. Crack an egg into each well.
- Bake: Bake for 10–12 minutes until the egg whites are set but yolks are slightly runny.
- Garnish and Serve: Remove from oven, garnish with parsley or basil, and serve hot.
Notes
- Serve with crusty bread or warm pita.
- Substitute kale with arugula or omit greens based on preference.
- Adjust baking time for desired yolk consistency.
Nutrition
- Serving Size: 2 eggs with veggies
- Calories: 280
- Sugar: 4g
- Sodium: 570mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 370mg
