Tomato and Feta Baked Eggs Recipe

Name: Tomato and Feta Baked Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion (diced); 2 cloves garlic (chopped); ¼ teaspoon red pepper flakes (optional); 2 medium tomatoes (diced); ¼ teaspoon oregano; salt and pepper; 1 handful fresh herb (chopped, I used dill and parsley); ½ cup feta (crumbled); 2 eggs

Servings: persons

1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (chopped)
¼ teaspoon red pepper flakes (optional)
2 medium tomatoes (diced)
¼ teaspoon oregano
salt and pepper
1 handful fresh herb (chopped, I used dill and parsley)
½ cup feta (crumbled)
2 eggs

1
Heat the oil in a pan.
2
Add the onion and saute until tender, about 5-7 minutes.
3
Add the garlic and red pepper flakes and saute until fragrant, about a minute.
4
Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
5
Remove from heat and mix in the fresh herbs and feta.
6
Divide between two individually sized baking dishes, indent the centers with a spoon and crack the eggs into the indentations.
7
Bake in a preheated 425F oven until the sauce is bubbly and the egg whites have just set, about 8-14 minutes.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion (diced), 2 cloves garlic (chopped), ¼ teaspoon red pepper flakes (optional), and more.

Yes, Tomato and Feta Baked Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato and Feta Baked Eggs

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