Hey y’all! If you’re looking for a dish that combines savory Mediterranean flavors with the comforting richness of baked eggs, you’re in the right place. These Mediterranean Baked Feta Eggs are a delightful mix of tangy feta, vibrant veggies, and perfectly cooked eggs. It’s the kind of meal that’s sure to impress, whether you’re hosting brunch or enjoying a cozy dinner at home. Let’s get cooking!
Why You’ll Love This
- A quick and easy dish that’s perfect for any meal of the day.
- Combines the creamy goodness of feta cheese with fresh, healthy vegetables.
- Baked eggs provide a perfect runny yolk that enhances every bite.
- Customizable to suit different tastes and dietary preferences.
- A visually appealing dish that brightens up any table setting.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- 4 large eggs
- 1 cup crumbled feta cheese
- Fresh parsley, chopped for garnish
- Crusty bread for serving
Directions
Prep the Vegetables
Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and bell pepper, sautéing until soft and translucent, about 5 minutes.
Add Flavors
Stir in the garlic, and cook for another minute until fragrant. Add the diced tomatoes, oregano, red pepper flakes, salt, and pepper. Let the mixture simmer for 5 minutes to meld the flavors.
Assemble the Dish
Create four wells in the vegetable mixture and crack an egg into each well. Sprinkle the feta cheese evenly over the top.
Bake to Perfection
Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny.
Garnish and Serve
Remove from the oven, garnish with fresh parsley, and serve hot with crusty bread.
Notes
- If you prefer firmer yolks, leave the dish in the oven for an additional 2-3 minutes.
- Drain the canned tomatoes well to prevent the dish from becoming too watery. Learn more about choosing the right canned tomatoes.
- Adjust the red pepper flakes to suit your spice tolerance. For more on cooking with spices, visit Spices Inc.
Variations
- Spanish Twist: Add chorizo and smoked paprika for a Spanish flair.
- Vegan Option: Substitute eggs with chickpeas and use vegan feta cheese.
- Herb Delight: Add fresh basil and mint for an extra burst of freshness.
Required Equipment
- Oven-safe skillet
- Knife and cutting board
- Measuring spoons
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a low oven or in a skillet over medium-low heat.
Suggested Pairings
Pair Mediterranean Baked Feta Eggs with a fresh green salad and a glass of chilled white wine for a complete meal.
Pro Tips
- Use a high-quality olive oil for the best flavor; check out how to choose a good olive oil.
- Ensure your skillet is well-seasoned to prevent sticking.
- Allow the eggs to come to room temperature before cooking for more even results.
FAQ
- Can I use fresh tomatoes instead of canned? Yes, about 3-4 ripe tomatoes, chopped, can replace the canned ones.
- What can I use instead of feta cheese? Goat cheese or ricotta can be excellent alternatives.
- How can I make this dish spicier? Increase the red pepper flakes or add a dash of hot sauce for extra heat.