A Mediterranean-style dish of baked eggs over creamy feta and roasted vegetables, seasoned with herbs.
Ingredients
Scale
2 tablespoons olive oil
1 small red onion, thinly sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
1/4 teaspoon red pepper flakes (optional)
200 grams block feta cheese
4 large eggs
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Zest of 1 lemon (optional)
Instructions
- Preheat oven to 400°F (200°C). Grease a baking dish.
- Sauté red onion in 1 tbsp olive oil until soft, 3–4 minutes.
- Add bell peppers and garlic, cook 5–6 minutes.
- Stir in tomatoes, oregano, thyme, and red pepper flakes; cook 2–3 minutes. Season.
- Transfer vegetables to baking dish, top with feta and remaining olive oil.
- Make four wells, crack eggs into each, season.
- Bake 10–12 minutes for runny yolks, 13–15 for firmer.
- Garnish with parsley and lemon zest; serve warm.