Greek · Breakfast
Feta Cheese Baked Eggs (Keto)
Two eggs baked in a skillet over blistered cherry tomatoes, red pepper and crumbled feta, finished with olive oil, oregano and fresh dill. The tomato-feta base cooks down into a thick, briny sauce that cradles the eggs, which are baked until whites are set and yolks stay runny. Served straight from the pan.
$3
8 minsPrep
18 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
393Calories
19.8gProtein
29.1gFat
9.4gCarbs
5.1gSugar
2.4gFiber
889mgSodium
374mgChol
10.7gSat Fat
491mgPotassium
284mgCalcium
2.9mgIron
0.6mcgVitamin B12
44mgVitamin C
gluten-free
low-carb
vegetarian
low-calorie
keto
Instructions
1
Prep
Halve the cherry tomatoes, slice the red bell pepper thinly, mince the garlic, chop the dill, and crumble the feta. Preheat oven to 400°F (200°C).
2
Sauté
Heat olive oil in a small oven-safe skillet over medium heat. Add bell pepper, cherry tomatoes, garlic, oregano, salt and pepper. Simmer 8 minutes until jammy.
3
Build
Scatter crumbled feta over the tomato mixture, crack two eggs into wells, then bake at 400°F for 7 minutes until whites set and yolks jiggle.
4
Plate
Scatter fresh dill over the top and serve straight from the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs
- 4.2 oz120g feta, crumbled
- 11 oz311g cherry tomatoes
- 11 small (120g) red bell pepper
- 2 tbsp28g olive oil
- 2 tbsp2 tbsp fresh dill
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
