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recipe image of realistic top down mise en place shot showing the fresh ingredients feta cheese eggs cherry tomatoes spinach olives red onion cucumber herbs basil parsley dill garlic olive oil lemon juice avocado bell peppers mushrooms zucchini sundried tomatoes capers black olives white beans arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Mediterranean Baked Feta Eggs

A healthy and delicious Mediterranean breakfast dish featuring baked eggs with feta cheese, cherry tomatoes, spinach, and herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 Large Organic Eggs Look for pasture raised options for the best flavor.
  • 1 block Feta Cheese Use a block of Greek feta in brine.
  • 1 cup Cherry Tomatoes Halved
  • 2 cups Fresh Spinach Chopped
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cloves Garlic Thinly sliced
  • 1 tbsp Herbs Fresh parsley and dried oregano mixed
  • 1 small Red Onion Sliced into thin half-moons
  • 1/4 cup Black Olives Sliced
  • 1 medium Red Bell Peppers Sliced thin

Equipment

  • oven
  • Cast Iron Skillet

Method
 

Prepare the Skillet
  1. Preheat the oven to 400°F (200°C).
  2. Drizzle 1 tablespoon of olive oil into a heavy cast iron skillet.
  3. Add cherry tomatoes, red onion, and bell peppers to the skillet. Sprinkle with salt and dried oregano.
  4. Place the skillet in the oven and let it warm for about 10 minutes.
Add Feta and Eggs
  1. Remove the skillet from the oven and nestle feta cheese chunks among the vegetables.
  2. Return the skillet to the oven for another 5 minutes.
  3. Create small wells in the mixture with the back of a spoon. Crack each egg directly into a well.
  4. Slide the skillet back into the oven and bake for 8-12 minutes, until the whites are opaque and set.
Finish and Serve
  1. Remove the skillet from the oven and let it cool for a few minutes.
  2. Top with fresh parsley and a squeeze of lemon juice before serving.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25g

Notes

This Mediterranean Baked Feta Eggs recipe is best enjoyed fresh from the oven. For leftovers, store in an airtight container in the refrigerator for up to two days. Reheat in a 300°F (150°C) oven until warmed through.
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