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Mediterranean Baked Feta Eggs

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Savor the ultimate brunch! Four large eggs nestled in a simmering garlic-tomato base, topped with savory, salty feta and baked until perfect.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Method: Stovetop
  • Cuisine: American

Ingredients

  • Feta cheese: 4 oz block or large crumbles
  • Large eggs: 4
  • Canned crushed tomatoes: 14.5 oz
  • Extra virgin olive oil: 2 tablespoons
  • Garlic: 2 cloves, minced
  • Dried oregano: 1 teaspoon
  • Red pepper flakes (optional): 1/4 teaspoon
  • Fresh parsley: 1 tablespoon, chopped (for garnish)

Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). Heat the olive oil in an oven-safe skillet (about 8-10 inches) or a medium saucepan over medium heat, then sauté the minced garlic until fragrant, about 1 minute.
  2. Step 2: Stir in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Bring the sauce to a low simmer, cook for 3-4 minutes, then transfer the sauce to a small baking dish if not using an oven-safe skillet.
  3. Step 3: Create small spaces in the tomato sauce and nestle the feta block or crumbles evenly into the sauce mixture. Use the back of a spoon to create four separate wells in the sauce and feta mixture for the eggs.
  4. Step 4: Carefully crack one egg into each of the four wells. Season the eggs lightly with salt and pepper (be mindful of the saltiness of the feta).
  5. Step 5: Bake for 12 to 18 minutes, or until the egg whites are fully set but the yolks are still soft and runny. Remove from the oven, garnish immediately with fresh chopped parsley, and serve hot with crusty bread.

Notes

  • Store any leftover tomato and feta base (without eggs, if possible) in the fridge for up to two days, but the texture and freshness are always best enjoyed immediately.
  • If reheating leftovers, use a low oven temperature (300°F) rather than the microwave, which tends to make the baked egg whites tough and rubbery.
  • This rich dish pairs beautifully with a simple side of lightly dressed greens or a spoonful of cool Greek yogurt to balance the acidity and saltiness.
  • Since feta is naturally salty, hold off on seasoning the tomato sauce with any extra salt, and season the eggs themselves very lightly right before baking to avoid an overly seasoned result.

Nutrition

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