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Greek Baked Eggs

Greek Baked Eggs combine nutrient rich eggs, with salty feta, red onion, spinach and artichoke for a healthy brunch, lunch or light dinner dish. These deliciously flavorful eggs are quick to prepare and you can easily adapt the flavors to suit your own taste, making this simple dish the perfect meal for one.

Greek Baked Eggs in a white dish.

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GREEK BAKED EGGS

These Greek Baked Eggs are a healthy egg dish with a Greek twist.

My family loves eating eggs.

Not only do they taste great, but they are packed full of high quality protein, choline, folate, iron and zinc, so I regularly include eggs in our weekly diet.

Eggs are a versatile ingredient and they work really on their own, or with other flavors as I have done here where I have baked eggs with cheese, onion, spinach and artichoke.

Some egg dishes my family loves are these Southwestern Green Yogurt Deviled Eggs, Cheesy Black Bean Salsa Verde Egg Bake, Mediterranean Vegetable Frittata and Mediterranean Egg Scramble.

My Greek Style Baked Eggs makes a perfect lunch or light dinner dish for one and the flavors can be easily adapted depending on what you have in the refrigerator.

It’s also a great dish for using up leftovers like roasted vegetables you might have or greens that you need to use.

These eggs are cooked for 12-15 minutes in a ramekin, making this a quick and easy meal to prepare.

You can easily double or triple the recipe to feed more people.

Greek Baked Eggs ingredients.

WHAT INGREDIENTS DO I NEED TO MAKE GREEK BAKED EGGS?

EGGS: I used 2 free range eggs to make these Greek eggs. If you are making this for more people you can add more eggs.

RED ONION: Red onion adds is a nice addition to this dish without overpower the egg. You could also use leeks, shallots or even some green onions. If using green onions just add those at the end as a garnish.

SPINACH: I use baby spinach, but you can also use regular spinach or swap for chard or kale instead.

ARTICHOKE: I added 3 artichoke hearts that are chopped and added to the ramekin. If you don’t like artichokes skip them! 

FETA CHEESE: I like to use feta cheese as it has a lovely crumbly texture and adds just a touch of salt to the dish. You can substitute for other similar crumbly cheese or grate in some Parmesan.

GARNISH: I top my baked eggs with freshly chopped parsley and some additional feta cheese crumbled over.

Greek Baked Eggs with toast.

HOW TO MAKE GREEK STYLE BAKED EGGS:

SAUTE THE VEGETABLES. Start by heating the olive oil in a skillet, then add in the red onion and saute until tender. Now stir in the baby spinach and cook until wilted.

Greek Baked Eggs spinach in a skillet.

FILL A RAMEKIN. Remove the skillet from the heat and place the onion and spinach into the base of a small ramekin.

Greek Baked Eggs spinach in a dish.

Next, top the onion mixture with the chopped artichoke hearts.

Greek Baked Eggs artichokes in a dish.

Add the feta cheese on top of the artichokes.

Greek Baked Eggs feta on top of the spinach.

And then add  cheese, then crack two eggs on top, trying not to break the yolk.

Greek Baked Eggs eggs on top of the feta cheese.

BAKE THE EGGS. Place the ramekin into a hot oven and bake at 375 degrees F for approximately 12-15 minutes (or until eggs are cooked to your preference).

SERVE THE EGGS. Remove the ramekin from the oven and serve the eggs immediately topped with fresh parsley and additional feta cheese.

Greek Baked Eggs eggs with parsley.

HOW LONG DO YOU BAKE EGGS IN THE OVEN?

I like to bake my eggs in the oven for 12-15 minutes, as this results in a lovely soft set yolk that is perfect for dipping warm pita bread into. However, if you prefer a firmer egg then cook for an extra 3-5 minutes.

WAYS TO MODIFY THIS GREEK EGGS RECIPE:

  • VEGGIES: Swap the veggies in this dish for others you enjoy. For example roasted peppers, broccoli., zucchini, tomatoes and mushrooms would all work in this dish too.
  • FRESH HERBS: Add a burst of fresh herbs like parsley, oregano, basil, thyme or dill.
  • GREEK YOGURT: Add a spoon of Greek yogurt to the vegetables before cracking over the eggs for a creamier texture.
  • SPICE: Add a little extra heat by adding some red pepper flakes, chili powder or pinch of smoked paprika when cooking the onion.

Greek Baked Eggs in a white dish with parsley.

RECIPE HINTS & TIPS:

  1. This recipe serves one, but can be easily double of trebled to feed larger numbers.
  2. Break the eggs gently into the ramekin to avoid breaking the yolk, otherwise you risk it becoming a bit scrambled. The joy of baked eggs is dipping some fresh bread into the runny yolk.
  3. To avoid rubbery eggs do not overcook the eggs. Don’t walk away from the oven, instead keep an eye on the egg as it bakes and remove it from the oven when the yolk is still runny.
  4. This is a dish best served fresh, as reheating will only result in overcooked eggs. So I like to serve it warm, straight from the oven.
  5. I have used a ramekin to bake these eggs, however if you don’t have ramekins use a small oven proof dish instead.

Greek Baked Eggs with spoon.

OTHER EGG RECIPES YOU MIGHT LIKE:

LEBANESE POTATO AND EGG RECIPE

TURKEY SAUSAGE AND EGG PUFF PASTRY RECIPE

MACARONI EGG SALAD

SOUTHWEST BREAKFAST EGG TACOS

BACON EGG SALAD

VEGETARIAN BREAKFAST EGG BURRITO

BREAKFAST EGG MUFFINS

Greek Baked Eggs with logo.

Greek Baked Eggs in a white dish with parsley.

Greek Baked Eggs

Yield: 1
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Greek Baked Eggs combine nutrient rich eggs, with salty feta, red onion, spinach and artichoke for a healthy brunch, lunch or light dinner dish. These deliciously flavorful eggs are quick to prepare and you can easily adapt the flavors to suit your own taste, making this simple dish the perfect meal for one.

Ingredients

  • 2 eggs
  • 1/4 cup red onion, finely chopped {you can sub sweet onion, leeks or shallots}
  • 1 cup baby spinach {you can sub in swiss chard or kale}
  • 1 tablespoon extra virgin olive oil
  • 3 artichoke hearts, chopped
  • 1/4 cup feta cheese, crumbled {extra for garnish}
  • Crushed red pepper for garnish, optional
  • Fresh parsley for garnish

Instructions

    Preheat the oven to 375 degrees F.

    In a medium skillet heat the olive oil over medium heat.
    Sauté the red onion until tender, then stir in baby spinach and sauté until wilted.
    Remove from heat and place the spinach and onion in a small ramekin.
    Top with chopped artichoke hearts then feta cheese, and then the two cracked eggs.
    Bake at 375 degrees F for approximately 12-15 minutes (or until eggs are cooked to your preference).
    Remove from the oven and top with fresh parsley and additional feta.

Notes

  • This recipe serves one, but can be easily double of trebled to feed larger numbers.
  • Break the eggs gently into the ramekin to avoid breaking the yolk, otherwise you risk it becoming a bit scrambled. The joy of baked eggs is dipping some fresh bread into the runny yolk.
  • To avoid rubbery eggs do not overcook the eggs. Don't walk away from the oven, instead keep an eye on the egg as it bakes and remove it from the oven when the yolk is still runny.
  • This is a dish best served fresh, as reheating will only result in overcooked eggs. So I like to serve it warm, straight from the oven.
  • I have used a ramekin to bake these eggs, however if you don't have ramekins use a small oven proof dish instead.

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