Description
Mediterranean baked feta eggs featuring creamy melted feta, juicy roasted tomatoes and peppers, and perfectly baked eggs. This vibrant one-dish breakfast or brunch is rich, comforting, and full of bold flavor.
Ingredients
- 2 cups cherry tomatoes
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 block (7–8 oz) feta cheese
- 4 large eggs
- 2 tablespoons fresh parsley, chopped
- Red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a baking dish, combine cherry tomatoes, diced red bell pepper, sliced red onion, olive oil, garlic, oregano, thyme, salt, and black pepper. Toss to coat.
- Place the block of feta in the center and drizzle with a little olive oil.
- Bake for 20–25 minutes until vegetables soften and feta becomes slightly golden.
- Remove from oven and gently stir feta into the roasted vegetables to create a creamy base.
- Create small wells in the mixture and crack eggs into each well.
- Return to oven and bake 7–10 minutes until egg whites are set and yolks remain slightly runny.
- Garnish with chopped parsley and red pepper flakes if desired.
- Serve warm with crusty bread or pita.
Notes
- Add chopped spinach or kale before baking for extra greens.
- Include cooked sausage or chickpeas for additional protein.
- Top with sliced olives for extra Mediterranean flavor.
- Roast vegetables and feta ahead of time; add eggs just before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to avoid overcooking the eggs.
Nutrition
- Serving Size: 1 portion
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 215 mg
