Greek · Breakfast
Village Baked Eggs with Tomato (Low-Calorie)
Two baked eggs nestled in a tangy tomato and bell pepper sauce with crumbled feta cheese and fresh parsley. This Greek village-style dish uses minimal olive oil and no cream, delivering bright Mediterranean flavours in a single rustic, lower-calorie serving.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
322Calories
21.8gProtein
19.1gFat
15.2gCarbs
9.3gSugar
3.6gFiber
866mgSodium
465mgChol
7.2gSat Fat
780mgPotassium
244mgCalcium
3.6mgIron
1.2mcgVitamin B12
58mgVitamin C
vegetarian
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Slice the bell pepper and onion thinly, mince the garlic, crumble the feta, and chop the parsley. Preheat the oven to 400°F.
2
Heat the olive oil in a small oven-safe skillet over medium heat and cook the onion and bell pepper for 5 minutes until softened and translucent at the edges.
3
Stir in the garlic and oregano and cook over medium heat for 30 seconds until fragrant. Add the canned tomatoes, salt, and pepper, then simmer for 8 minutes until the sauce thickens.
4
Make two wells in the sauce, crack the eggs into them, scatter the feta over, and bake at 400°F for 8 to 10 minutes until the egg whites are set but yolks still jiggle. Scatter the parsley over and serve hot from the skillet.
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 bell pepper (120g)
- 11 small onion (140g)
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 2 oz56g feta
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp dried oregano
- salt, to taste
- black pepper, to taste
