Greek · Breakfast
Feta Cheese Baked Eggs
Two eggs baked in a garlicky tomato sauce with feta cheese and oregano, finished under the broiler until the whites set and the cheese turns golden. Served warm with pita bread for scooping.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
388Calories
23.2gProtein
26.8gFat
19.5gCarbs
6.2gSugar
2.9gFiber
927mgSodium
632mgChol
11.3gSat Fat
350mgPotassium
275mgCalcium
3.5mgIron
1.7mcgVitamin B12
10mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
mediterranean
all-time-classics
breakfast
gluten-free
low-calorie
vegetarian
Instructions
1
Prep
Preheat oven to 400°F. Mince garlic and dice onion. Crumble feta, chop parsley, and measure olive oil and oregano.
2
Sauté
Heat olive oil over medium heat, cook onion and garlic two to three minutes until softened. Stir in canned tomatoes, oregano, and chili flakes.
3
Bake
Simmer sauce five minutes over medium-low heat until slightly thickened. Make two wells in sauce, crack eggs into them, top with feta, and bake at 400°F for eight to ten minutes until whites set.
4
Plate
Season with salt and pepper, scatter parsley over top, and serve from skillet with warm pita for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomatoes
- 2.8 oz80g feta cheese
- 2 clove2 clove garlic
- 4 tbsp4 tbsp onion
- 2 tbsp28g olive oil
- 1/2 tsp1/2 tsp dried oregano
- 1/4 tsp1/4 tsp chili flakes
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
- 11 pita (70g), to serve
