Easy Mediterranean Baked Eggs Recipe | Sharp Blades

A simple, delicious egg recipe that is perfect for breakfast, brunch or a quick lunch.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the vegetables Finely chop the red onion and garlic. Dice the red bell pepper into small, even pieces. For the best results, use a sharp kitchen knife so the vegetables can be cut cleanly without crushing them.

Step 2

2. Cook the vegetables Heat the olive oil in a large ovenproof frying pan over medium heat. Add the chopped onion and pepper and cook for approximately 4–5 minutes until they begin to soften. Add the garlic, smoked paprika, oregano and chilli flakes. Cook for another minute, stirring regularly.

Step 3

3. Add the tomatoes Pour the chopped tomatoes into the pan and season with salt and black pepper. Stir everything together and allow the sauce to simmer for approximately 7–8 minutes. The tomato sauce should become slightly thicker and richer.

Step 4

4. Add the eggs Make four small wells in the tomato mixture using the back of a spoon. Crack one egg into each well. Sprinkle the crumbled feta around the eggs.

Step 5

5. Bake the eggs Transfer the pan to a preheated oven at 200°C / 180°C fan / 400°F. Bake for approximately 7–10 minutes, depending on how you like your eggs. For runny yolks, remove the pan as soon as the egg whites are set but the yolks are still soft.

Step 6

6. Garnish and serve Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately with warm crusty bread for dipping into the tomato sauce and runny egg yolks.

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