Oregano-Feta Baked Eggs

Gentle eggs poached in a sweet bell pepper and crushed tomato sauce with Mediterranean herbs, crumbled feta cheese, warm pita, and cucumber salad.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 3
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.51/serving

Dietary

• Vegetarian
• Pescatarian
• Nut-Free
• Low-Saturated-Fat

Tags

• sauté
• one-pot
• healthy
• fresh
• tangy

Ingredients

• 1 can crushed tomatoes
• 1 yellow bell pepper (diced)
• 1 tablespoon olive oil
• 2 clove garlic (minced)
• 1 teaspoon dried oregano
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 6 eggs
• 0.5 cup feta cheese (crumbled)
• 3 whole wheat pita breads (warmed and sliced into triangles)
• 2 English cucumbers (sliced into rounds)

Instructions

1. Heat olive oil in a large deep skillet over medium heat. Add diced yellow bell pepper and minced garlic, sautéing for 4 minutes until softened and fragrant.
2. Pour in crushed tomatoes, dried oregano, kosher salt, and black pepper. Simmer gently over medium-low heat for 6 minutes until slightly thickened.
3. Create 6 small wells in the simmering tomato sauce. Crack one egg into each well. Cover skillet with a lid and simmer for 6 minutes until egg whites are opaque and yolks remain tender.
4. Remove skillet from heat and scatter crumbled feta cheese evenly over the top.
5. Serve skillet directly at the table alongside warm whole wheat pita triangles and crisp sliced English cucumbers for dipping.

Notes

Keep heat at medium-low while simmering eggs to ensure whites set evenly without burning the bottom of the sauce.

Nutrition (per serving)

• Calories: 516
• Protein: 28.7 g
• Carbohydrates: 60.2 g
• Fat: 18 g
• Fiber: 8.6 g
• Sodium: 1375 mg
• Saturated Fat: 5 g
• Sugar: 12.7 g
• Cholesterol: 351 mg