Greek · Breakfast
Feta Cheese Baked Eggs (Gluten-Free)
Greek-style baked eggs in a garlicky tomato sauce topped with crumbled feta and fresh herbs. Eggs nestle in simmered tomato sauce, then bake until whites set and cheese browns. Oregano and olive oil finish the dish, served hot with gluten-free flatbread.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
402Calories
24.2gProtein
25.4gFat
16.2gCarbs
4.5gSugar
2.8gFiber
1153mgSodium
475mgChol
11.2gSat Fat
565mgPotassium
335mgCalcium
3.1mgIron
1.8mcgVitamin B12
12mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Mince garlic, chop onion and parsley, crumble feta, and preheat oven to 400°F (200°C).
2
Sauté onion in 1 tsp olive oil over medium heat for 3 minutes until softened, then add garlic, oregano, canned tomatoes, salt, and pepper; simmer 5 minutes.
3
Make two wells in tomato sauce, crack an egg into each, scatter feta over top, and bake at 400°F for 8–10 minutes until egg whites are set.
4
Plate
Scatter parsley over eggs and serve hot with the flatbread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (220g)
- 3.6 oz100g feta
- 7 oz100g, a third of a 14.5 oz can canned tomatoes
- 2 clove2 clove garlic
- 11 small onion
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp oregano-dried
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tbsp2 tbsp parsley
- 22 small gluten-free flatbread
