Mediterranean Baked Feta Eggs

A comforting and savory dish featuring baked eggs nestled in a bed of crumbled feta, tomatoes, and bell peppers, perfect for breakfast or brunch.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: Mediterranean

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

For the main dish

200 g feta cheese Use block kind for better crumbling.
4 large eggs Free-range if available.
2 pieces tomatoes, diced Cherry tomatoes can be used as an alternative.
1 piece red bell pepper, diced Adds sweetness.
3 tbsp olive oil Use high-quality olive oil for best flavor.
1 handful fresh basil or parsley Optional for garnish.
to taste salt and pepper Essential for flavor.
to taste red pepper flakes Optional for added spice.

Method

Preparation

Preheat your oven to 375°F (190°C).
In a baking dish, drizzle about 2 tablespoons of olive oil and add the diced tomatoes and bell pepper.
Crumble the feta over the veggies generously.
Make four little wells in the veggie-feta mixture and carefully crack an egg into each well. Season with salt and pepper.
Drizzle the remaining olive oil over everything, then place the dish in the oven for about 20-25 minutes.
Once baked, take it out of the oven and sprinkle fresh herbs on top.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 8gProtein: 20gFat: 22gSaturated Fat: 10gSodium: 500mgFiber: 2gSugar: 4g

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water to prevent drying out.

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