Pesto Feta Baked Eggs with Roasted Red Peppers and Sun Dried Tomatoes

Name: Pesto Feta Baked Eggs with Roasted Red Peppers and Sun Dried Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 5 min
Yield: 2
Cuisine: Mediterranean
Ingredients: Cooking oil or butter; 4 tbsp Pesto; 0.25 cup Feta cheese; 0.5 cup Jarred roasted red peppers; 0.25 cup Sun-dried tomatoes; 4 piece Eggs; Crusty bread

5 mins prepServes 2

A simple and quick recipe for baked eggs in ramekins, flavored with pesto, feta cheese, roasted red peppers, and sun-dried tomatoes. Perfect for breakfast or brunch.

2 servings

Checkout experience

Shop ingredients

Instructions

Grease two large ramekins. Add a layer of pesto and crumbled feta to the bottom of each ramekin. Top with chopped jarred roasted red peppers and sun-dried tomatoes. Crack 2 eggs into each ramekin. Add a little more pesto and feta on top of the eggs. Bake in a preheated oven at 375°F (190°C) for about 12-15 minutes, or until the egg whites are completely set but the yolks are still slightly runny. Serve immediately with toasted crusty bread.

View original recipe

Pesto Feta Baked Eggs with Roasted Red Peppers and Sun Dried Tomatoes

What you need

Instructions

More recipes

Cinnamon Roll Apple Pancakes

Honey Jalapeño Grilled Cheese

Hot Honey Grated Halloumi Eggs on Cucumber Yogurt Sourdough Toast

Perfect Soft-Boiled Egg

Mixed Berry Galette

Grilled Peaches on Sourdough with Labneh, Chili Crisp, and Basil

Smashed Feta and Egg Flatbread with Lime-Pickled Onions

Peaches and Ice Cream with Olive Oil & Flaky Salt

Chocolate Covered Potato Chips

Rosemary Honey Mustard Breakfast Sandwiches

Grilled Salmon and Peaches with Burrata and Chimichurri

No-Mayo, Herby Egg Salad Sandwiches