Mediterranean Baked eggs with ground almonds, feta, garlic, turmeric, chickpeas, red onion, rocket and tomatoes.
This super easy recipe for Mediterranean Baked Eggs is high in protein and is made straight into the baking dish, saving you any extra dishes to wash! It’s a really great substantial meal suitable for breakfast, brunch, lunch or even an outdoor picnic. Just whisk the eggs in the baking dish, then combine the remaining ingredients, one by one. Around 25 minutes in the oven and you will have a really tasty, high protein, healthy meal. Eat straight from the oven or after cooling and serve with extra rocket, juicy tomatoes and a sprinkling of toasted pine nuts.
The addition of ground almonds to the mix helps to bulk out the egg mixture and stops it from becoming too soggy – especially once cooled if you want to eat it the following day. They also add good, healthy fats and a deliciously sweet nutty flavour.
Chickpeas make this dish into a high protein meal with added benefits of fibre. The creamy texture of the chickpeas goes well with the tangy feta, sweet red onion, peppery rocket leaves and hint of garlic – not to mention the burst of juicy red tomatoes with each bite!
This is a dish which looks way more impressive when serving than the amount of effort it takes to make it! A good, quick and easy dish to make when you want something a bit more wow at the weekend!
This recipe will serve 6 as a lighter lunch/snack or 3 servings for a more filling meal, especially when served with roasted vegetables.
Ingredients for Mediterranean Baked Eggs
Here’s what you will need to make this recipe;
12 medium eggs
1 tsp dried onion
1 tsp turmeric
1 pinch black pepper
2 large garlic cloves, minced
50g ground almonds
50g feta, crumbled
150g cooked chickpeas
200g cherry tomatoes, halved – reserve some for serving
100g rocket leaves – reserve some for serving
1 small red onion, thinly sliced
Step-by-step instructions
I used a shallow rectangle shaped baking dish 20cmx30cm
Begin by cracking all 12 eggs straight into the baking dish. Whisk well until the yolk and whites are combined.
Next, add the dried onion, turmeric, black pepper, minced garlic and mix together with the eggs.
Now stir in the ground almonds, followed by the crumbled feta cheese and chickpeas – give everything a stir each time you add an ingredient to ensure it is combined well.
Dot the halved cherry tomatoes around the dish, then the rocket leaves and sliced red onion.
Season with salt and pepper before placing in the oven to bake for around 25 minutes, until cooked through to the middle.
Toast the pine nuts for a few minutes in a hot pan and sprinkle them over the baked eggs before serving with extra cherry tomatoes and rocket leaves.
TOP TIPS!
Tomatoes contain a lot of water so place them cut side up on top of the dish so that the moisture can escape while baking to ensure they will not make your bake soggy.
Toasted pine nuts are divine in this (or nay!) recipe so they are worth the extra expense and effort but if you don’t have them, swap for any toasted, crushed nuts you have available.
Serve with roasted sweet potatoes for a more complete meal.
Mediterranean Baked Eggs
Equipment
- 1 Oven proof baking dish 20x30cm
Ingredients
- 12 medium eggs
- 1 tsp dried onion
- 1 tsp turmeric
- 1 pinch black pepper
- 2 large garlic cloves minced
- 50 g ground almonds
- 50 g feta crumbled
- 150 g cooked chickpeas
- 200 g cherry tomatoes halved – reserve some for serving
- 100 g rocket leaves – reserve some for serving
- 1 small red onion thinly sliced
Instructions
- Preheated fan oven 180 degrees C.
- I used a shallow rectangle shaped baking dish 20cmx30cm
- Begin by cracking all 12 eggs straight into the baking dish. Whisk well until the yolk and whites are combined.
- Next, add the dried onion, turmeric, black pepper, minced garlic and mix together with the eggs.
- Now stir in the ground almonds, followed by the crumbled feta cheese and chickpeas – give everything a stir each time you add an ingredient to ensure it is combined well.
- Dot the halved cherry tomatoes around the dish, then the rocket leaves and sliced red onion.
- Season with salt and pepper before placing in the oven to bake for around 25 minutes, until cooked through to the middle.
- Toast the pine nuts for a few minutes in a hot pan and sprinkle them over the baked eggs before serving with extra cherry tomatoes and rocket leaves.
Notes
Toasted pine nuts are divine in this (or nay!) recipe so they are worth the extra expense and effort but if you don’t have them, swap for any toasted, crushed nuts you have available.
Serve with roasted sweet potatoes for a more complete meal.