Mediterranean Baked Eggs

The Balanced Kitchen

Baked eggs with ground almonds, feta, garlic, turmeric, chickpeas, red onion, rocket and tomatoes.

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Course Breakfast, Brunch, Light Bite

Cuisine European

Servings servings

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

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.

Keyword baked eggs

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