Mediterranean Baked Eggs with Spicy Tomato Sauce, Feta & Olives

Across the Mediterranean, eggs nestled in a spiced tomato sauce make a beloved one-pan breakfast. This version bakes them with briny feta and olives for a bright, savory brunch that feels both rustic and lively.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 20g protein
• 18g carbs
• 27g fat
• 5g fiber

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Ingredients

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 tsp crushed red pepper flakes
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 28 oz canned crushed tomatoes
• 1 tsp plus more to taste kosher salt
• 1/2 tsp black pepper
• 8 large eggs
• 4 oz feta cheese, crumbled
• 1/3 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 4 slices crusty bread or pita, for serving

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center. Heat olive oil in a large 12-inch oven-safe skillet over medium heat until shimmering.
2. 2Add the diced onion and red bell pepper and cook, stirring occasionally, for 6–8 minutes until the onion is translucent and the pepper has softened with lightly golden edges.
3. 3Stir in the minced garlic, tomato paste, red pepper flakes, smoked paprika, and cumin. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices smell fragrant.
4. 4Pour in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a lively simmer, then reduce heat to medium-low and cook uncovered for 8–10 minutes, stirring now and then, until it thickens enough to hold soft wells for the eggs. Taste and adjust salt if needed.
5. 5Use the back of a spoon to make 8 shallow wells in the sauce. Crack one egg into each well, keeping the yolks intact. Sprinkle the crumbled feta and halved olives evenly over the sauce the eggs.
6. 6Transfer the skillet to the preheated oven and bake for 10–14 minutes, until the egg whites are just set and opaque but the yolks are still soft and jiggly (or bake 2–3 minutes longer for firmer yolks).
7. 7Remove the skillet carefully with an oven mitt—the handle will be very hot. Let it rest 2 minutes so the eggs finish setting gently.
8. 8Scatter the chopped parsley over the top. Serve immediately straight from the skillet, scooping two eggs with plenty of sauce per person, alongside warm crusty bread or pita for dipping.