Baked Eggs with Feta
Flavorful eggs baked in a rich tomato and pepper sauce, topped with tangy feta cheese. A hearty and healthy Mediterranean-inspired breakfast or brunch for two.
Prepare vegetable base
Preheat your oven to 375°F (190°C). Heat 1 tablespoon olive oil in a medium oven-safe skillet (like a cast-iron skillet) over medium heat. Add the 1/2 chopped medium onion and 1/2 diced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent (you can see through it). Stir in 2 cloves minced garlic and cook for 1 minute until it smells pleasant (fragrant). Translucent means you can see through it, indicating it is soft. Fragrant means it smells good and aromatic.
💡 Pro Tips:
- •Using an oven-safe skillet allows for seamless transfer from stovetop to oven.
- •Cooking vegetables until soft builds a good flavor base.
Simmer tomato sauce
Stir in 1 can diced tomatoes (undrained), 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the mixture to a gentle simmer (cook gently just below boiling, with small bubbles). Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Simmer means to cook gently just below boiling, with small bubbles.
💡 Pro Tips:
- •Simmering the sauce helps to meld the flavors.
- •Adjust red pepper flakes for desired spice level.
Add eggs and bake
Make four small wells in the simmering tomato sauce in the skillet. Carefully crack 4 large eggs directly into these wells. Sprinkle 1/4 cup crumbled feta cheese evenly over the eggs and sauce. Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the egg whites are set and the yolks are cooked to your liking (runny, soft, or firm).
💡 Pro Tips:
- •Baking ensures even cooking of the eggs within the sauce.
- •Watch closely to achieve your preferred yolk doneness.
Serve
Remove the skillet from the oven. Garnish generously with 2 tablespoons chopped fresh parsley or basil. Serve the Mediterranean Baked Eggs immediately, often directly from the skillet, with crusty bread for dipping (note that bread makes this dish not gluten-free, keto, or paleo).
💡 Pro Tips:
- •Fresh herbs add a vibrant color and fresh taste.
- •Serving immediately ensures the eggs are warm and perfectly cooked.
- Medium oven-safe skillet (cast-iron recommended)
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a spicier dish, add more red pepper flakes or a finely minced fresh chili with the garlic.
- 💡You can add other vegetables like sliced mushrooms or zucchini to the tomato sauce base.
- 💡If you do not have an oven-safe skillet, you can transfer the tomato sauce to a small baking dish before adding eggs and baking.
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