Have you ever woken up on a lazy Sunday morning—groggy but eager for something that dances on your taste buds? That’s when I stumbled upon this Mediterranean baked feta eggs recipe, a revelation wrapped in warmth and simplicity. Imagine the creamy feta mingling with perfectly baked eggs, infused with herbs that make you feel like you’re strolling through a sunlit market in Greece.
Steps
- Begin by preheating your oven to 400°F. Prepare an 8×11 baking dish by greasing it with olive oil to prevent sticking.
- Place a block of feta cheese in the center of the greased baking dish. Crack twelve eggs around the cheese block, then drizzle some olive oil over both the cheese and the eggs.
- Season the eggs with salt and sprinkle black pepper over both the eggs and the feta. Bake the dish in the oven for 18-22 minutes, until the cheese is melted and the egg whites are cooked at the edges.
- Once baked, use a fork to mix and scramble the eggs with the feta until creamy. If some egg whites seem uncooked, they will finish cooking with the residual heat.
- Serve the baked feta eggs on their own or stuff them into pita pockets. Garnish with mint or basil leaves for added flavor.
Ingredients
- 1 block of feta cheese (8 ounces)
- 12 large eggs
- 2 tablespoons extra virgin olive oil (plus extra for greasing the baking dish)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pita pockets (for serving)
- Fresh basil and/or mint (optional, for serving)
Nutritional Values
Calories: 1602kcal | Carbohydrates: 12g | Protein: 96g | Fat: 126g | Saturated Fat: 48g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 48g | Trans Fat: 0.18g | Cholesterol: 2166mg | Sodium: 3918mg | Potassium: 876mg | Fiber: 0.12g | Sugar: 1.8g | Vitamin A: 3810IU | Calcium: 1416mg | Iron: 12mg
FAQ
- Is feta cheese excessively salty in this recipe?
- No, an 8-ounce block of feta is not overly salty for this dish, as it is designed to serve 6 to 8 people. In fact, additional salt is usually added to season the eggs.
- Can other cheeses be used instead of feta?
- Absolutely! Although I haven’t personally tried it, cheeses such as Boursin, goat cheese, or cream cheese should work well in place of feta.
- How can I tell when the eggs are fully cooked?
- The eggs at the dish’s edges will firm up first, while those in the center may remain soft and jammy. This is fine, as mixing everything together will allow the residual heat to finish cooking any softer parts. If you find some areas are still undercooked, return the dish to the oven for another 1-2 minutes.
- What is the best way to store leftover baked feta eggs?
- Although I’m not fond of cold eggs, leftovers can be stored in the fridge in an airtight container for a few days. To enjoy them later, simply reheat in the microwave.
- What tips ensure the best oven-baked feta eggs?
- Ensure the baking dish is well-greased with olive oil to prevent sticking. Avoid overbaking to maintain a jammy texture, and use a fork to quickly scramble the eggs for a fluffier result.
Tips
- Grease the Baking Dish Thoroughly: To prevent the eggs from sticking and to make cleanup easier, ensure you generously grease your baking dish with olive oil before adding the feta and eggs.
- Avoid Overbaking for Perfect Texture: Aim for a slightly jammy consistency in your eggs. Pull them out of the oven when the whites look set but not fully cooked through, as they will continue to cook with residual heat.
- Scramble Quickly for Fluffiness: Use a fork to scramble the eggs and feta together swiftly. This technique will help achieve a light, fluffy texture.
- Experiment with Add-Ins: Customize your baked feta eggs by adding spices like paprika or red pepper flakes, or toss in vegetables such as tomatoes or spinach before baking for added flavor and nutrition.
Equipment
- 8×11 Baking Dish – If you don’t already have one, a high-quality baking dish is essential for preparing this recipe.
- Oven Thermometer – Useful for ensuring your oven is at the correct temperature, especially if your oven’s built-in thermometer is unreliable.
- Olive Oil Dispenser – While not strictly necessary, an olive oil dispenser can help in drizzling the olive oil evenly over the eggs and feta.
