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Mediterranean Baked Feta Eggs

Mediterranean Baked Feta Eggs
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This savory Mediterranean Baked Feta Eggs dish is a vibrant, flavorful breakfast or brunch option. Creamy feta cheese, juicy cherry tomatoes, briny olives, and a hint of garlic come together with perfectly baked eggs and fresh greens. It’s a simple yet satisfying dish that’s bursting with Mediterranean flair!

Ingredients

Units Scale

For the Base:

  • 200 g block feta cheese
  • 10–12 cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 2 cloves garlic, minced
  • 2 cups fresh spinach leaves (optional)
  • 2 tbsp olive oil
  • 1/2 tsp dried oregano
  • Salt and pepper, to taste

For the Eggs:

  • 4 large eggs

For Garnish:

  • Fresh basil or parsley, chopped

Instructions

  • Preheat Oven & Prepare Base:
    Preheat your oven to 375°F (190°C). In an ovenproof dish, place the feta block in the center. Arrange the halved cherry tomatoes, olives, minced garlic, and spinach (if using) around the feta. Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper.

  • Initial Baking:
    Bake the feta and vegetable mixture for about 15 minutes, allowing the tomatoes to soften and flavors to meld.

  • Add the Eggs:
    Remove the dish from the oven and carefully crack the eggs into small wells around the feta. Return the dish to the oven and bake for another 8–10 minutes, until the egg whites are just set (adjust the baking time for your preferred egg doneness).

  • Garnish & Serve:
    Remove from the oven, sprinkle with fresh basil or parsley, and serve immediately with crusty bread or your favorite side.

Notes

  • Adjust the sweetener to taste.
  • The pudding can be stored in the refrigerator for up to 3 days.
  • For a smoother texture, you can blend the peaches into a puree and swirl it into the pudding before serving.

Nutrition

Find it online: https://www.cookflash.com/mediterranean-baked-feta-eggs/