Mediterranean Baked Eggs

This Mediterranean baked eggs dish is a perfect spring or summer dinner – light but filling enough to make the whole family happy.

Universally known in our house as ‘The Egg Thing’, it’s really a baked egg dish with some Mediterranean vegetables – please try it, it is lovely! The baked egg topping makes the dish fairly filling – so is great as an alternative meal if you’re on a low carb diet.

If you wanted to make this into a meat-eaters meal, you could add some chorizo or salami when you’re cooking the peppers, or you could even use this as a side dish to complement a lamb or pork chop.

Olives and feta provide the flavour sensation here, and go beautifully with the sweet peppers and that incredible baked egg.

Ingredients, Substitutions and Variations

• Olive oil– you could also use vegetable oil.
• Bell peppers – use a selection of colours if you can for the best variety of flavour.
• Onion – you can double the amount of onion if you particularly like it.
• Chopped tomatoes – you can also use passata for a smoother sauce.
• Spinach – use fresh.
• Green olives – use pitted olives, but you could use ones stuffed with garlic for an extra flavour hit.
• Eggs – use fresh medium or large.
• Feta – you could top with grated cheddar instead, but the salty feta is a perfect balance for this recipe.

Top Tips

1. Get ahead You can cook the sauce in advance of adding the eggs and baking. Pour it into your ovenproof dish then leave to cool. Keep in the fridge for up to 24 hours. When you’re ready to cook, simply add the eggs and feta and bake.
2. Bake the eggs The great thing about this dish is that you can cook the eggs exactly to your liking. Take them out when the white is just set and the yolks are runny or – as I do – leave until the yolks are creamy and set. Up to you!
3. Additions If you want to, you can make this into a pasta dish by stirring some cooked pasta into the sauce before adding the eggs. It’s filling enough not to need it though.

Mediterranean Baked Eggs

Harriet Young

June 10, 2024

Sautéed onions and bell peppers with olives and spinach in a tomato sauce, topped with baked eggs and feta.

5

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Total Time 45 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4 people

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 3 large bell peppers
• 1 onion
• 400 g chopped tomatoes
• 100 g spinach
• 350 g jar green olives 200g drained weight
• 6 eggs
• 150 g feta

Instructions

 

• Thinly slice (don’t chop) the onion and peppers, and put in a frying pan over a low heat with the olive oil. Sizzle for a couple of minutes, until they start to soften.
• Add the chopped tomatoes, spinach and olives.
• Heat for about 5 more minutes, until the spinach has wilted.
• Tip into an oven proof dish and level with a wooden spoon, then break an egg into each corner (not directly into the corner – a couple of centimetres in so that as much as possible is topped with the egg).
• Finally, crumble the feta over the top, sprinkle with black pepper and cook in the oven at 180C for about 15 mins or until the eggs are cooked to your liking.

Keyword eggs

Tried this recipe?Let us know how it was!

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• Avocado and Bacon Bagel
• Sausage, Hash Brown and Hot Honey Bagel
• Omelette Sandwich
• Cheese and Chorizo Omelette
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• Smoked Cheese and Red Pepper Omelette
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