Emulsifier Free Mediterranean Egg Bake
Total time45 min
Prep time15 min
Cook time30 min
4.9(11)
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and diced
- 1 medium zucchini, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp crushed red pepper flakes
- 1 can (14 oz) diced tomatoes
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ⅓ cup kalamata olives, pitted and halved
- salt and pepper, to taste
- 8 large eggs
- ½ cup crumbled feta cheese
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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