Mediterranean Baked Feta Eggs

$- 200g feta cheese, crumbled - 4 large eggs - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and halved - 2 tablespoons olive oil (divided) - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, finely chopped (for garnish) - Pita bread or rustic crusty bread (for serving) You will need 200 grams of feta cheese for a rich flavor. This amount is perfect for two servings. Use four large eggs to create that lovely, creamy texture. One cup of cherry tomatoes adds freshness and sweetness. Half of a red onion gives a nice crunch and depth. For saltiness, get half a cup of Kalamata olives. You will use two tablespoons of olive oil, one for the veggies and one for the eggs. One teaspoon of dried oregano adds that Mediterranean taste. Finally, grab some salt and pepper to season the dish. Fresh parsley will be used for a colorful garnish, and serve it all with pita or crusty bread. Feta cheese is the star here. Its tangy taste melts beautifully and adds creaminess to the dish. The Kalamata olives provide a salty punch and enhance the overall flavor. Cherry tomatoes bring a burst of sweetness and juiciness. They caramelize slightly when baked, which adds a nice touch. Red onion adds a mild bite. Olive oil helps the vegetables cook and adds richness to the eggs. Dried oregano gives the dish that classic Mediterranean aroma. Each ingredient plays a vital role, so choose quality ones for the best taste. {{ingredient_image_2}} 1. Start by preheating your oven to 375°F (190°C). This makes sure your dish cooks well. 2. In a medium baking dish, spread out the halved cherry tomatoes. Add the thinly sliced red onion on top. 3. Drizzle 1 tablespoon of olive oil over the veggies. Sprinkle with salt, pepper, and dried oregano. Toss gently to coat. 4. Crumble the feta cheese over the top of the veggies. Cover the surface well to add flavor. 5. With the back of a spoon, make four small wells in the feta mix. Crack one egg into each well, being careful not to break the yolks. 6. Drizzle the remaining tablespoon of olive oil over the egg whites. Lightly season each egg with a pinch of salt and pepper. 7. Scatter the halved Kalamata olives on top for a salty kick. This also adds nice color. 8. Place the baking dish in the oven. Bake for 20-25 minutes. Watch closely until the egg whites set while the yolks stay slightly runny. - For runny yolks, aim for 20 minutes. - For firmer yolks, bake a few more minutes. - Let the dish cool for a couple of minutes after baking. This helps yolks settle a bit. - Garnish with freshly chopped parsley before serving for a bright finish. When making Mediterranean Baked Feta Eggs, avoid overcooking the eggs. Keep an eye on them. If you bake too long, the yolks will harden. Another mistake is not seasoning enough. Feta and olives add flavor, but you still need salt and pepper. Lastly, don’t skip the olive oil. It helps the flavors blend well. To boost flavor, try adding fresh herbs like basil or thyme. You can also mix in a splash of lemon juice for brightness. For a spicy kick, add red pepper flakes. If you love garlic, toss in minced garlic with the tomatoes. Each of these tweaks can make your dish even better. You will need a medium-sized baking dish for this recipe. A spoon helps create wells for the eggs. Use a sharp knife or cutting board to slice the vegetables. A measuring spoon ensures you use the right amount of oil and seasonings. Finally, an oven mitt protects your hands when you take the dish out of the oven. Pro Tips Use Fresh Ingredients: The quality of your tomatoes and feta can significantly enhance the flavor of the dish. Opt for ripe, juicy cherry tomatoes and high-quality feta for the best results. Adjust Egg Consistency: If you prefer firmer yolks, bake the dish a little longer. For runny yolks, keep an eye on the baking time and remove it as soon as the whites are set. Experiment with Herbs: Feel free to add fresh herbs like thyme or basil to elevate the dish further. They pair beautifully with the Mediterranean flavors. Make it a Meal: To turn this dish into a complete meal, consider adding cooked spinach or sautéed mushrooms to the mix before baking for added nutrition and flavor. {{image_4}} If you want a vegan option, you can swap the eggs and feta. Try using silken tofu instead of feta. Blend it with some nutritional yeast and lemon juice for a cheesy flavor. For the eggs, consider using chickpea flour. Mix it with water to make a batter that mimics eggs. This change will keep the dish creamy and satisfying without any animal products. You can add more veggies for extra flavor. Spinach or bell peppers work great. Sauté them before adding to the dish for a deeper taste. You can also try different cheeses. Goat cheese or ricotta can give a unique twist. For spice lovers, sprinkle some red pepper flakes on top before baking. This adds a nice kick to every bite! To turn this dish into a full meal, serve it with a side salad. A simple mix of greens, cucumbers, and a light dressing pairs well. You can also add grains like quinoa or couscous for a heartier option. Using warm pita bread for dipping makes it even more filling. The combination of flavors and textures will keep you satisfied! To store leftover Mediterranean Baked Feta Eggs, let them cool first. Place them in an airtight container. This helps keep the flavors fresh. You can keep them in the fridge for up to three days. Be sure to cover them tightly to avoid drying out. When you want to reheat your leftovers, preheat your oven to 350°F (175°C). You can also use a microwave if you prefer. If using the oven, place the dish in for about 10-15 minutes. This warms it evenly without making the eggs tough. If using a microwave, heat in short bursts of 30 seconds. Check often to avoid overcooking. Freezing Mediterranean Baked Feta Eggs is easy but not always ideal. Eggs can change texture when frozen. If you do freeze it, make sure it is completely cool. Use a freezer-safe container. You can keep it for up to two months. To serve, thaw it overnight in the fridge. Then, reheat as mentioned above. Yes, you can! Feta cheese gives the dish a nice tang. However, you can try goat cheese or ricotta. Both add creaminess and work well with the eggs. Use what you have on hand. Just remember, each cheese will change the flavor a bit. You can prep the dish a day ahead. Chop the veggies and mix them with the feta. Store them in the fridge until you’re ready to bake. When you want to cook, just crack the eggs in and bake. This makes it easy for a quick breakfast or brunch. Serve this dish with warm pita bread or rustic crusty bread. The bread is great for dipping into the eggs and creamy feta. You can also add a fresh salad on the side for a burst of color. Try a simple cucumber and tomato salad for a nice crunch. In this post, we explored the essential ingredients for Mediterranean Baked Feta Eggs and their roles. I shared step-by-step instructions for perfect preparation, baking methods, and tips for the ideal yolk. We also discussed common mistakes, flavor enhancements, and tools needed. You learned variations for dietary needs and storage tips for leftovers. Remember, cooking is all about experimenting. Enjoy the process, and have fun with the flavors. Your kitchen creations can be exciting and delicious. Happy cooking!$

Mediterranean Baked Feta Eggs

A delicious and hearty dish featuring baked feta cheese, eggs, and fresh Mediterranean ingredients.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings 2

Calories 350 kcal

Ingredients

200 g feta cheese, crumbled
4 large eggs
1 cup cherry tomatoes, halved
0.5 medium red onion, thinly sliced
0.5 cup Kalamata olives, pitted and halved
2 tablespoons olive oil
1 teaspoon dried oregano
to taste salt
to taste pepper
for garnish fresh parsley, finely chopped
for serving pita bread or rustic crusty bread

Instructions

Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
In a medium-sized baking dish, evenly spread the halved cherry tomatoes and thinly sliced red onion across the bottom.
Drizzle 1 tablespoon of olive oil over the vegetables and generously sprinkle with salt, pepper, and dried oregano. Gently toss to ensure the veggies are well-coated with the seasoning.
Crumble the feta cheese evenly over the tomato and onion mixture, covering the surface as much as possible.
Using the back of a spoon, create four small wells in the feta and vegetable mixture. Carefully crack one egg into each well, taking care not to break the yolks.
Drizzle the remaining tablespoon of olive oil over the exposed egg whites and lightly season each egg with a pinch of salt and pepper.
Evenly scatter the halved Kalamata olives on top of the dish, adding a salty bite and color.
Place the baking dish in the preheated oven and bake for 20-25 minutes. Keep an eye on it and bake until the egg whites are set, but the yolks remain slightly runny (adjust the time according to your desired yolk consistency).
Once fully baked, remove the dish from the oven and allow to cool for just a couple of minutes.
Before serving, garnish the dish with freshly chopped parsley for a festive touch.

Notes

Serve directly from the baking dish for a rustic feel, accompanied by warm pita or crusty bread.

Keyword baked eggs, brunch, feta cheese, Mediterranean