Baked Eggs with Black Olives and Roasted Peppers
This Mediterranean-inspired baked eggs dish combines the richness of eggs with the briny depth of black olives, the sweetness of roasted bell peppers, and the warmth of garlic and herbs. Baked until the eggs are just set, this dish is perfect for brunch, lunch, or a light dinner. Serve with crusty bread, pita, or a side salad for a satisfying meal.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Baked Eggs:
4 large eggs
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup roasted red bell peppers, sliced (jarred or homemade)
⅓ cup black olives, pitted and sliced (Kalamata or Nicoise work well)
1 tsp smoked paprika
½ tsp dried oregano (or 1 tsp fresh oregano)
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
½ cup crushed tomatoes (or cherry tomatoes, halved)
¼ cup crumbled feta cheese (optional)
1 tbsp fresh parsley, chopped (for garnish)
For Serving:
Crusty bread, toasted pita, or warm flatbread
Extra olives and feta (optional)
Instructions
Step 1: Preheat the Oven
1. Preheat oven to 375°F (190°C).
Step 2: Prepare the Base
1. Heat olive oil in an oven-safe skillet over medium heat.
2. Add the chopped onion and saute for 3-4 minutes until soft.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the roasted red peppers, olives, smoked paprika, oregano, salt, black pepper, and red pepper flakes. Cook for 2-3 minutes, stirring occasionally.
5. Pour in the crushed tomatoes and simmer for 5 minutes until slightly thickened.
Step 3: Add the Eggs
1. Make small wells in the sauce and carefully crack an egg into each well.
2. Sprinkle with crumbled feta cheese (if using).
Step 4: Bake
1. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny.
2. For firmer yolks, bake for 12-15 minutes.
Step 5: Serve
1. Remove from the oven and let sit for 2 minutes.
2. Garnish with fresh parsley and extra olives if desired.
3. Serve with warm bread to scoop up the sauce and eggs.
Notes & Tips
Don’t Overbake: The eggs will continue cooking slightly after removing them from the oven, so take them out when the yolks are slightly soft.
Make It Spicier: Add more red pepper flakes or a drizzle of harissa for extra heat.
Use Fresh Peppers: If you prefer, roast your own bell peppers at 450°F (230°C) for 20 minutes, then peel and slice.
Dairy-Free Version: Skip the feta cheese or use dairy-free feta.
Alternative Additions: Try adding capers, spinach, or sun-dried tomatoes for extra Mediterranean flavor.
Meal Prep Friendly: Make the sauce ahead and store in the fridge for up to 3 days. When ready, reheat, add eggs, and bake.
Frequently Asked Questions
1. Can I use a different type of olive?
Yes! Kalamata olives are great, but green olives or Castelvetrano olives also add a briny punch.
2. Can I make this dish without an oven-safe skillet?
Yes! Prepare the sauce in a regular pan, then transfer to a baking dish, add the eggs, and bake.
3. Can I add meat to this recipe?
Absolutely! Crumbled chorizo, sausage, or crispy pancetta make great additions.
4. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.
5. What’s the best way to serve this dish?
With warm, crusty bread, pita, or naan to soak up the sauce, or over quinoa or couscous for a more filling meal.
Nutritional Information
Calories: ~320
Protein: 15g
Carbohydrates: 18g
Fat: 22g
Saturated Fat: 6g
Fiber: 4g
Sugar: 7g
Sodium: 680mg