Description
Mediterranean Feta Eggs deliver a quick weekend breakfast straight from the skillet, perfect for weekend mornings when your hunger craves something simple and delicious.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 200g feta cheese
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
Seasonings:
- Salt to taste
- Pepper to taste
Garnish:
- Fresh parsley
Instructions
- Crank your oven to a toasty 400F and grab a baking dish that will hold your feta and eggs comfortably.
- Nestle the entire 200g block of feta right in the center of your chosen dish.
- Generously drizzle 2 tablespoons of olive oil directly over the cheese, making sure it’s well coated.
- Dust the feta with 1 teaspoon of dried oregano, then sprinkle a pinch of salt and pepper across its surface.
- Carefully crack 4 large eggs around the feta, spacing them evenly so each egg has its own little zone.
- Slide the dish into the preheated oven and let it bake for exactly 20-25 minutes, watching until the egg whites set but the yolks remain deliciously soft.
- Pull the dish from the oven and scatter some freshly chopped parsley on top for a bright, herbal finish.
- Serve immediately while the cheese is warm and the eggs are perfectly cooked.
Notes
- Sprinkle some red pepper flakes for a spicy kick that adds warmth to the dish.
- Choose a high-quality feta cheese for the best flavor and creamy texture.
- For a lighter version, swap regular feta with reduced-fat feta and use a non-stick baking dish.
- Serve immediately after baking to enjoy the eggs at their peak temperature and texture, with crusty bread for dipping into the rich, melted cheese.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 289 kcal
- Sugar: 1 g
- Sodium: 612 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 14 g
- Cholesterol: 186 mg