Short Description
Mediterranean Baked Feta Eggs is a delicious, protein-packed dish featuring creamy feta, fresh vegetables, and perfectly baked eggs. Inspired by Mediterranean flavors, this easy recipe is perfect for breakfast, brunch, or a light dinner.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Packed with protein and healthy fats
- Rich in Mediterranean flavors
- Perfect for breakfast, brunch, or dinner
- Customizable with different vegetables and spices
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Feta cheese, crumbled
- Cherry tomatoes, halved
- Red bell pepper, diced
- Kalamata olives, sliced
- Garlic, minced
- Olive oil
- Fresh spinach or kale
- Dried oregano
- Red pepper flakes (optional for heat)
- Salt and black pepper
- Fresh basil or parsley (for garnish)
Directions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Sauté the Vegetables: In an oven-safe skillet, heat olive oil over medium heat. Add garlic, bell pepper, and cherry tomatoes. Cook until softened.
- Add Feta and Spinach: Stir in crumbled feta and spinach, cooking until the greens are slightly wilted.
- Crack the Eggs: Create small wells in the mixture and gently crack the eggs into them.
- Bake: Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set to your desired doneness.
- Season and Serve: Sprinkle with oregano, red pepper flakes, salt, and black pepper. Garnish with fresh basil or parsley before serving.
Servings and Timing
- Servings: 2-4 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Version: Add extra red pepper flakes or chopped chili peppers.
- Dairy-Free: Omit feta or use a dairy-free alternative.
- More Protein: Add chickpeas for extra protein and texture.
- Different Greens: Use arugula or Swiss chard instead of spinach.
- Extra Flavor: Add sun-dried tomatoes or capers for a briny touch.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheating: Warm in the oven at 300°F (150°C) for 5-7 minutes or microwave for 30 seconds.
- Freezing: Not recommended, as eggs may become rubbery.
FAQs
Can I use fresh feta instead of crumbled feta?
Yes! Fresh feta adds a creamier texture and melts slightly when baked.
What type of pan should I use?
An oven-safe skillet, like cast iron, works best for even baking.
Can I add meat to this dish?
Absolutely! Try adding cooked chorizo, ground turkey, or crispy bacon.
How do I prevent eggs from overcooking?
Keep an eye on them and remove the dish from the oven when the whites are set but the yolks are slightly runny.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prep the vegetable mixture in advance.
What can I serve with Mediterranean Baked Feta Eggs?
Serve with toasted bread, pita, or a fresh green salad.
Can I cook this on the stovetop instead of baking?
Yes! Cover the skillet and cook over low heat until the eggs are set.
Is this recipe gluten-free?
Yes! Just ensure any sides or bread served are also gluten-free.
Can I use another type of cheese?
Goat cheese or ricotta can be great alternatives to feta.
How do I make this dish extra creamy?
Drizzle with a bit of yogurt or tahini before serving.
Conclusion
Mediterranean Baked Feta Eggs is a flavorful, nutrient-packed dish perfect for any time of day. With its creamy feta, vibrant vegetables, and baked eggs, this easy recipe is sure to become a favorite. Try it today and enjoy a taste of the Mediterranean!
PrintMediterranean Baked Feta Eggs
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Breakfast, Brunch, Dinner
- Method: Baked, Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A nutritious and delicious wrap loaded with lean grilled chicken, crunchy veggies, and a creamy homemade ranch dressing
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
For the Wraps:
- 4 whole wheat or spinach tortillas (8–10 inch)
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 avocado, sliced (optional)
- 1/2 cup shredded cheddar or mozzarella cheese
For the Healthy Ranch Dressing:
- 1/2 cup plain Greek yogurt
- 2 tablespoons milk (or water to thin)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
1. Preheat & Sauté the Base:
- Preheat oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat.
- Sauté onions for 2-3 minutes until soft. Add garlic and cook for another 30 seconds.
- Stir in cherry tomatoes, oregano, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 5 minutes, until tomatoes soften.
2. Add Feta & Eggs:
- Sprinkle crumbled feta and olives evenly over the tomato mixture.
- Make 4 small wells in the skillet and carefully crack an egg into each.
3. Bake the Eggs:
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until egg whites are set but yolks are still slightly runny (bake longer for firmer eggs).
4. Garnish & Serve:
- Remove from oven and sprinkle with fresh parsley and dill.
- Serve warm with pita, toast, or crusty bread for dipping.
Notes:
Notes
- Add protein: Serve with grilled chicken or chickpeas.
- Make it spicy: Drizzle with harissa or chili oil before serving.
- No oven-safe skillet? Transfer the sautéed mixture to a baking dish before adding the eggs.
Nutrition
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 220mg
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