Description
Mediterranean Baked Feta Eggs is a vibrant and flavorful breakfast or brunch dish featuring creamy baked feta cheese, ripe cherry tomatoes, Kalamata olives, and perfectly baked eggs, all seasoned with aromatic herbs and olive oil. This easy-to-make recipe captures the essence of Mediterranean cuisine and is ideal for a nutritious and satisfying meal any time of day.
Ingredients
For the Baked Feta Eggs:
- 1 block (about 8 oz) feta cheese, cubed
- 4 large eggs
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano (or fresh if available)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Optional: A pinch of red pepper flakes for heat
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggs and ingredients evenly.
- Prepare the Baking Dish: Drizzle olive oil into a 9×9-inch baking dish. Add the cubed feta cheese and scatter halved cherry tomatoes and sliced Kalamata olives evenly around the cheese.
- Season: Sprinkle dried oregano, salt, and black pepper over the mixture. Optionally, add a pinch of red pepper flakes for a spicy kick.
- Create the Wells: Using a spoon, make four small wells in the feta and vegetable mixture. Crack one large egg into each well carefully to avoid breaking the yolks.
- Bake: Place the dish in the preheated oven and bake for 12-15 minutes until the egg whites are set and the yolks remain slightly runny for perfect consistency. Adjust baking time slightly if you prefer firmer eggs.
- Serve: Remove from oven, garnish with fresh parsley or basil, and serve warm with crusty bread or pita to soak up the flavorful sauce.
Notes
- You can add other Mediterranean ingredients like roasted red peppers or artichoke hearts for extra flavor.
- If you prefer well-done eggs, bake a few minutes longer but watch closely to avoid overcooking.
- Serve as a light meal with a fresh salad or over quinoa for a filling option.
