Description
A Mediterranean-inspired dish that combines eggs, feta cheese, olives, and vegetables in a flavorful baked skillet. Perfect for brunch or a light dinner! This recipe is savory, satisfying, and packed with healthy ingredients
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 cup cherry tomatoes, halved
- 1/4 cup roasted red peppers, chopped (optional)
- 1/2 cup baby spinach (or kale)
- 1/4 cup pitted Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 4 large eggs
- 1/4 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Fresh parsley or basil, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the base – Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Stir in the garlic, red pepper flakes, oregano, and smoked paprika, and cook for another 30 seconds until fragrant.
- Build the sauce – Add the cherry tomatoes and roasted red peppers, stirring occasionally until the tomatoes start to soften (about 5 minutes). Stir in the baby spinach and olives, letting them wilt slightly.
- Add the feta – Crumble the feta over the mixture and make small wells for the eggs.
- Crack the eggs – Carefully crack the eggs into the wells, keeping the yolks intact. Sprinkle with salt and black pepper.
- Bake – Transfer the skillet to the oven and bake for 8-12 minutes, or until the egg whites are set but the yolks are still slightly runny. (Bake longer if you prefer firmer yolks.)
- Garnish & Serve – Remove from the oven and sprinkle with fresh parsley or basil. Serve with warm pita, crusty bread, or over a bed of quinoa for a hearty meal.
Notes
- You can add more vegetables, such as zucchini or bell peppers, to the base for extra flavor and nutrients.
- If you prefer firmer egg yolks, bake the dish for a few extra minutes.
- This dish can be served with crusty bread or pita for dipping, or over grains like quinoa for a more filling meal.
- For a vegan version, replace the eggs and feta with tofu and vegan cheese, and adjust the seasoning to taste.
Nutrition
- Serving Size: 1 serving (1/3 of the recipe)
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 220mg