Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mediterranean Baked Feta Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria B. Evans
  • 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

Units Scale

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 (810 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:

  1. Preheat oven to 375°F (190°C).
  2. In an oven-safe skillet, heat olive oil over medium heat.
  3. Sauté onions for 2-3 minutes until soft. Add garlic and cook for another 30 seconds.
  4. 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:

  1. Sprinkle crumbled feta and olives evenly over the tomato mixture.
  2. Make 4 small wells in the skillet and carefully crack an egg into each.

3. Bake the Eggs:

  1. 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:

  1. Remove from oven and sprinkle with fresh parsley and dill.
  2. 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