Breastfeeding Friendly Mediterranean Baked Eggs
Total time45 min
Prep time15 min
Cook time30 min
5.0(5)
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Learn more →Ingredients
4 servings
For the sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- ½ cup pitted kalamata olives, halved
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
For the eggs
- 8 large eggs
- 3 oz fresh feta cheese, crumbled
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Can be omittedflat-leaf parsley
- 2 tbsp fresh mint, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering.
- 2
Add the onion and bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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