Mediterranean Baked Eggs

We love eating eggs for dinner! They’re rich with protein and simple to make when you want something fast. But eggs for dinner does not mean fried eggs and bacon, eggs are very versatile! This Mediterranean Baked Eggs recipe can easily be prepared for 1 person or 6, it’s very easy to put together and perfect for someone in a rush who wants to eat something delicious and nutritious.

Mediterranean Baked Eggs Recipe, Montreal mtl Food Divas



Mediterranean Baked Eggs

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main


  • Olive oil
  • 4 Roma tomatoes or small vine tomatoes, chopped
  • 24 Kalamata olives, pitted and chopped
  • 1 cup feta, crumbled
  • 8 eggs
  • ½ tsp dried oregano
  • 8-12 Italian parsley leaves, finely chopped
  • 4 Basil leaves, finely chopped
  • Chili pepper flakes
  • 1 green onion, chopped
  • 1 bunch rapini
  • Rye bread, for serving


  1. Bring a pot of salted water to a boil. Add rapini to boiling water, and boil for 5 minutes until the stem is easily pierced with a fork. Drain the rapini
  2. Preheat the oven to 375 F
  3. Drizzle ramekins with a touch of olive oil
  4. Divide the rapini amongst the 4 large ramekins
  5. Add chopped tomatoes, Kalamata olives and crumbled feta to ramekins. Sprinkle with oregano
  6. Crack 2 eggs per ramekin and sprinkle with salt and pepper
  7. Cook until egg whites are set but yolk remains runny, about 15-17 minutes
  8. Remove eggs from the oven and sprinkle with chili pepper flakes, green onions, Italian parsley, and basil before serving
  9. Serve with toasted and buttered rye bread
  10. NOTE: Instead of rapini you can use kale, spinach, amaranth (aka vlita) or dandelion greens

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