Greek · Breakfast
Feta Cheese Baked Eggs (Low-Calorie)
Two eggs baked in a tomato and roasted red pepper sauce with crumbled feta and fresh dill, finished under low heat until whites are just set. A lighter take on the classic Greek dish, using less oil and cheese while keeping the tangy, herby, tomato-forward character intact.
$3
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
285Calories
17.1gProtein
17.4gFat
14.2gCarbs
7.6gSugar
3.1gFiber
772mgSodium
403mgChol
7.4gSat Fat
665mgPotassium
245mgCalcium
2.8mgIron
1.1mcgVitamin B12
37mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Slice onion and bell pepper thinly, mince garlic, crumble feta, and preheat oven to 375°F.
2
Heat olive oil in a small ovenproof skillet over medium-low for 2 minutes, then add onion and bell pepper until softened and translucent at edges.
3
Stir in garlic and oregano, cook 30 seconds until fragrant, add canned tomatoes, and simmer 5 minutes until sauce thickens.
4
Make two wells in sauce, crack eggs into them, scatter feta over top, and bake at 375°F for 8 to 10 minutes until whites set.
5
Plate
Slide skillet contents onto a plate, scatter fresh dill over top, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 7 oz100g, about half of a 14.5 oz can canned tomatoes
- 11 small onion (120g)
- 11 small red bell pepper (120g)
- 2 clove2 clove garlic
- 2 oz60g feta cheese
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp fresh dill
- salt and black pepper, to taste
