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Baked Feta Eggs

Baked Feta Eggs: A Mediterranean Twist for Weekend Brunch

Experience a Mediterranean delight with Baked Feta Eggs that combine creamy feta and perfectly baked eggs, perfect for brunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 oz Crumbled Feta Cheese Adds salty, tangy flavor and creamy texture; substitute with goat cheese or ricotta for a different taste.
  • 4 large Eggs Use fresh eggs for optimal flavor.
  • 2 tbsp Extra-Virgin Olive Oil For sautéing vegetables; adds a fruity note.
  • 1 medium Red Onion Sauté until translucent to enhance sweetness.
  • 2 cloves Garlic Minced to infuse the oil with flavor.
  • 1 medium Red Bell Pepper Dice into small pieces for even cooking.
  • 1 cup Diced Tomato Breaks down during cooking to form a cohesive sauce.
  • 1 tsp Dried Oregano Essential to the Mediterranean profile.
  • to taste Salt & Pepper Crucial for seasoning and balancing flavors.
For the Finishing Touches
  • 2 tbsp Chopped Parsley Fresh garnish for a bright finish; recommended.
  • 4 slices Crusty Bread Optional; ideal for sopping up savory juices.

Equipment

  • oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and have a sturdy oven-safe skillet ready.
  2. In the skillet, heat olive oil over medium heat. Add chopped red onion and sauté for about 2 minutes until translucent.
  3. Stir in minced garlic and diced red bell pepper. Cook for an additional 2 minutes until fragrant.
  4. Add diced tomatoes to the skillet and cook for 3-4 minutes until they've broken down and released juices.
  5. Sprinkle crumbled feta cheese over the vegetable mixture. Fold in gently to let it melt slightly.
  6. Season the mixture with dried oregano, salt, and pepper to taste. Stir to meld the flavors.
  7. Create four small wells in the mixture using a spoon for the eggs.
  8. Crack an egg into each well, keeping the yolks intact.
  9. Transfer the skillet to the oven and bake for about 10-12 minutes until whites are set and yolks are slightly jiggly.
  10. Allow cooling for about 5 minutes before sprinkling freshly chopped parsley on top.
  11. Serve warm, ideally with slices of crusty bread on the side.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 12gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 370mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 35mgCalcium: 300mgIron: 3mg

Notes

For optimal flavor, use fresh ingredients and adjust cooking times based on your oven's performance.

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