Hazelnut Free Mediterranean Egg Bake
Total time45 min
Prep time15 min
Cook time30 min
4.9(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!