Egg Bakes & Quiche Dishes

Baked Eggs Extraordinaire


2 tbsp (30 mL) canola oil
2 small onions, diced
4 cloves garlic, chopped
½ tsp (2 mL) red pepper flakes
4 medium tomatoes, diced
½ tsp (2 mL) oregano
Dash (0.5mL) of pepper
2 tbsp (30 mL) chopped fresh dill
2 tbsp (30 mL) chopped fresh parsley
1 cup (250 mL) crumbled light Feta cheese
4 eggs


Preheat oven to 425°F (220°C). In a medium saucepan, heat the oil on medium heat. Add the onion and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about a minute. Add the tomato, oregano and pepper and simmer until the sauce thickens, about 5-10 minutes. Remove from heat and mix in the fresh herbs and Feta cheese. Place mixture in an 8 x 8-inch (20 x 20 cm) or flan baking dish. Indent four areas of the dish with a spoon and crack the eggs into the indentations. Bake in preheated oven until the sauce is bubbly and the eggs have just set, about 12-15 minutes.

Makes 4 servings.

Nutrients per serving:

Calories: 330.5
Fat: 24.6 g
Sodium: 705.7 mg
Carbohydrate: 13.4 g
Fibre: 2.5 g
Protein: 16.4 g