Mediterranean Baked Eggs with Feta, Peppers and Olives

These Mediterranean baked eggs with peppers, olives, spinach and feta are one of those magical meals that works at absolutely ANY time of day.

Breakfast? Perfect.
Lunch? Lovely.
Dinner? Absolutely YES.

In our house this is universally known as “The Egg Thing”, which I admit is not the most glamorous name in the world, but once you taste it you’ll understand why it has become such a regular on our dinner table.

It’s essentially a pan of sweet peppers, onions, olives and spinach in a rich tomato sauce, topped with perfectly baked eggs and salty crumbles of feta. The eggs cook gently in the oven until the whites are just set and the yolks are creamy and golden.

Serve it with a big hunk of bread to scoop everything up and you have a dinner that feels comforting, wholesome and just a little bit special.

This dish is also brilliant if you’re looking for a low carb vegetarian dinner, because it’s filling without being heavy. The eggs and feta give plenty of protein, and the vegetables bring loads of flavour and freshness.

It’s simple, healthy, and very satisfying. What’s not to love?!

Ingredients, Substitutions and Variations

• Olive oil – Olive oil is the classic Mediterranean cooking fat and adds a lovely richness to the vegetables. You could use vegetable oil if that’s what you have, but olive oil really does bring the best flavour here.
• Bell peppers – Use a mixture of colours if you can – red, yellow and orange peppers all bring slightly different sweetness. Green peppers will work too but are a little more bitter.
• Onion – A standard brown or white onion works perfectly. If you particularly love onion (I certainly do!), you can easily double the amount.
• Chopped tomatoes – A tin of chopped tomatoes gives the sauce body and richness. You can also use passata if you prefer a smoother sauce.
• Spinach – Fresh spinach wilts beautifully into the sauce and adds a lovely bit of green freshness. Baby spinach works particularly well.
• Green olives – Olives are a big part of the flavour in this dish! Use pitted olives to make life easier. Garlic stuffed olives are fantastic if you want an extra flavour boost.
• Eggs – Use good quality eggs if possible. Because they sit right on top of the dish, their flavour really shines through.
• Feta – Feta adds that perfect salty finish. You could swap for grated cheddar or mozzarella, but feta really gives this dish its Mediterranean personality.

How to Make Mediterranean Baked Eggs

This recipe is wonderfully straightforward, making it ideal for an easy dinner.

1. Cook the vegetables – Start by thinly slicing the onion and peppers. Heat the olive oil in a frying pan over a low to medium heat and add the vegetables. Cook gently for a few minutes until they start to soften. You’re not looking for colour here – just soft, sweet vegetables.
2. Build the sauce – Add the chopped tomatoes, olives and spinach to the pan. Cook for around five minutes until the spinach has wilted and everything is nicely combined. The mixture should smell AMAZING by this point!
3. Transfer to a baking dish – Tip the mixture into an ovenproof dish and spread it out evenly with a spoon. Now create little spaces for the eggs.
4. Add the eggs – Crack the eggs gently into the sauce, spacing them out evenly. I usually place one roughly in each quadrant of the dish.
5. Finish with feta – Crumble the feta generously over the top and add a good grind of black pepper.
6. Bake – Bake at 180°C (350°F) for around 15 minutes, or until the eggs are cooked to your liking.

Serve immediately while everything is hot and bubbling.

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 with Feta, Peppers and Olives

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

Harriet Young Start Cooking in Cook Mode

Total Time 45 minutes minutes

Serving Size 4 people

Ingredients

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

Nutrition Facts

Mediterranean Baked Eggs with Feta, Peppers and Olives

Amount per Serving

Calories

409

% Daily Value*

Fat

 

32

g

49

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

17

g

Cholesterol

 

279

mg

93

%

Sodium

 

2054

mg

89

%

Potassium

 

707

mg

20

%

Carbohydrates

 

18

g

6

%

Fiber

 

7

g

29

%

Sugar

 

8

g

9

%

Protein

 

17

g

34

%

Vitamin A

 

6115

IU

122

%

Vitamin C

 

133

mg

161

%

Calcium

 

336

mg

34

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

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More Breakfast for Dinner Ideas

If you enjoy easy breakfast for dinner recipes, you’re in the right place! Eggs, toast, pancakes and savoury breakfast dishes can make some of the quickest and most satisfying weeknight dinners.

Some favourites include:

• Cheese and Chorizo Omelette – a 10 minute, 4 ingredient dinner packed with flavour.
• Mushrooms and Stilton on Toast – rich, comforting and ready in just 15 minutes.
• Smoked Paprika Baked Eggs – warming, smoky and perfect with crusty bread.

These recipes prove that breakfast foods make brilliant dinners – quick, comforting and always delicious!