Description
Start your morning with these quick and flavorful Mediterranean Baked Feta Eggs. This easy recipe layers creamy feta, blistered tomatoes, briny olives, and perfectly baked eggs into one skillet. Ideal for a quick breakfast, healthy snack, or brunch idea, it’s gluten-free, vegetarian, and bursting with Mediterranean flavor.
Ingredients
100g feta cheese
3 large eggs
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted and halved
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C). Lightly oil a small baking dish (around 6-8 inches wide) with 1 tablespoon of the olive oil.
2. Add the crumbled feta to the dish, spreading it evenly. Top with cherry tomatoes, olives, garlic, and the remaining 1 tablespoon of olive oil. Sprinkle with oregano, and a pinch of salt and pepper.
3. Bake the tomato-feta mixture for 10 minutes until the tomatoes soften and start to blister.
4. Remove the dish carefully, then crack 3 eggs into the dish, spacing them evenly. Return to the oven and bake for another 8-10 minutes, or until the egg whites are just set but yolks remain runny (or to your preferred doneness).
5. Sprinkle with chopped fresh parsley and an extra pinch of black pepper before serving. Serve immediately with toasted crusty bread or over greens.
Notes
Use block feta in brine for a creamier texture.
Don’t overbake the eggs to keep the yolks runny.
Add greens like spinach or kale before the first bake to boost nutrition.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 315mg
Keywords: baked feta eggs, mediterranean breakfast, quick breakfast, brunch recipe