Greek Baked Eggs
Start your day with the Mediterranean-inspired flavors of Greek Baked Eggs, a comforting and flavorful one-skillet dish that's perfect for breakfast, brunch, or a light dinner. This recipe combines a rich tomato base, infused with bold spices like oregano, thyme, and a hint of cinnamon, alongside briny kalamata olives and creamy, tangy feta cheese. Topped with perfectly baked eggs, this dish balances vibrant Mediterranean ingredients with a hearty, satisfying texture. Ready in just 35 minutes, it's an easy yet elegant way to bring the sunny flavors of Greece to your table. Serve it with crusty bread for dipping into the luscious sauce and runny yolks, and garnish with fresh parsley for a burst of freshness. Perfect for sharing, this recipe is a wholesome crowd-pleaser that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped red onion
- 3 minced garlic cloves
- 1 small, diced red bell pepper
- 1 14-ounce can crushed tomatoes
- 0.25 cup, sliced kalamata olives
- 0.5 cup, crumbled feta cheese
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large eggs
- 2 tablespoons, chopped fresh parsley
- optional, for serving fresh crusty bread
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium heat.
Add the chopped red onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
Add the crushed tomatoes, kalamata olives, dried oregano, thyme, cinnamon, salt, and black pepper. Stir well to combine.
Allow the sauce to simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
Using the back of a spoon, create four small wells in the sauce. Crack one egg into each well.
Sprinkle crumbled feta cheese over the top, avoiding the egg yolks if possible.
Carefully transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your preferred doneness).
Remove the skillet from the oven and allow the dish to sit for 2-3 minutes.
Garnish with fresh parsley before serving. Serve with crusty bread for dipping if desired.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.1 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
