From my kitchen: Greek baked eggs

This is a recipe I adapted from a couple of recipes I found in Breakfast for Dinner by Lindsay Landis & Taylor Hackbarth. I’ve joined Trish’s Cookbook Challenge which has given me some extra motivation to actually cook stuff from the cookbooks I own. It makes a nice change from finding most of my recipes online.


Breakfast for dinner is such an awesome concept, isn’t it? I mean, every once in a while, it’s just so comforting to have breakfast at any time of the day. So I really like the concept of this cookbook but most importantly, it has some really great recipes.


This is what my dinner last night looked like and it was delicious! I decided to use up stuff we had at home and this turned out to be just the thing. I basically combined a recipe for Shakshuka and another one for Greek baked eggs.


This meal, like most great things in life, starts with heating up some olive oil over medium-high heat and throwing in some finely chopped garlic.


Once the garlic is golden brown add a tin of diced tomatoes, a little bit of dried chilli flakes, some oregano, and season with salt and pepper. You can also add a splash of balsamic vinegar too. Then, lower the heat so that the sauce is lightly simmering.

bookworm_bakedeggs3v bookworm_bakedeggs4

With the sauce happily cooking away, chop some pitted Kalamata olives and some feta. add the olives to the sauce.


Preheat the oven at 180 degrees Celsius and place two ramekins each with a little pat of butter inside on a baking tray on the middle shelf. If you are making this for more people use a larger ceramic pan or a skillet instead of ramekins. After about 10 minutes the sauce should be ready, check the seasoning. Bring the ramekins out and divide the sauce into the ramekins.


Crack two eggs in each ramekin and put them back in the oven for 8 to 10 minutes.


When the eggs are cooked, top the ramekins with the feta and put back in the oven for another minute or two.


Finally, top with some freshly ground pepper, some chopped parsley and a bit of sea salt.

bookworm_bakedeggs10And that’s all there is to it! This is a very simple meal, easy to make as a meal for one or to feed a crowd. It really is so good! I served it with some lime and pepper tortilla chips (you can find the recipe here) and a nice crispy salad.

Here’s the printable recipe:



8 thoughts on “From my kitchen: Greek baked eggs

  1. Trish says:

    I LOVE Breakfast for Dinner but the kids don’t get it (and Scott doesn’t either). Hopefully when they’re older. I actually have this cookbook but I’ve yet to crack it open. Sheesh! Those eggs look beautiful!

  2. Sarah (Sarah's Book Shelves) says:

    What a gorgeous and unique dish! I love breakfast for dinner…my mom used to do that when we were kids and I know give my kiddos scrambled eggs for dinner on nights when I don’t really have anything prepared. I also have scrambled eggs for dinner or “clean out the fridge” omelets on nights my husband is away.

  3. Christina says:

    Your outcome looks exactly like the book pictures! I’m impressed.

    I’m not a big breakfast for dinner person, but that’s because it’s always been sold to me as having pancakes for dinner. I could certainly get behind having eggs, especially ones that look as yummy as yours.

  4. Lu says:

    This looks SO good. I love tomato sauce and eggs in any variation, but with the feta?? Yummmm. Also love breakfast for dinner. Breakfast for lunch. Breakfast for a midnight snack. You get the idea 😉

Leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s