• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetarian Breakfast Recipes

    Mediterranean Eggs

    Lindsay Moe

    36424 shares
    mediterranean eggs on a white plate with bread

    These Mediterranean Eggs make a flavorful lazy breakfast or simple supper!

    two white plates with mediterranean eggs and bread
    Jump to Recipe

    I have kind of a love/hate relationship with eggs.

    I like the flavor and they’re a great protein source. There’s something about the texture though that freaks me out.

    mediterranean eggs in a cast iron skillet

    Maybe I’ve been ruined on squeaky scrambled eggs. But still, a runny yolk freaks me out. Even though I know it’s probably fine and dandy and delicious. Eggs are just… weird.

    I’ve been overcoming my weird-o texture problem by adding tons of flavor and texture to my eggs lately. You’ve all tried these cheesy spinach baked egg sandwiches and my spinach pesto eggs, right?

    mediterranean eggs in a cast iron skillet

    This is maybe an unpopular opinion, but my favorite egg yolk texture is thick and creamy. Not hard and yellow, not crazy runny, but juuuuust right in the middle.

    These mediterranean eggs are a flavor and texture powerhouse. It all starts with some caramelized onions. They take time, but not a lot of work. Get them going, then give them a stir every ten minutes or so while you go do something else.

    a spoon scooping mediterranean eggs out of a cast iron skillet

    Once your onions are nice and caramelized, you can deglaze the pan with some vegetable broth or white wine, then add some sun dried tomatoes, garlic, eggs and feta. Let the eggs cook to your liking (runny yolks if that’s your style). I like to put my finished eggs on a crusty ciabatta roll or a slice of whole grain bread for a little sandwich heaven.

    mediterranean eggs with a runny yolk on a white plate

    These Mediterranean Eggs can be customized! Here are a few ideas to get you started:

    • Add one chopped roasted red pepper with the garlic and sun-dried tomatoes
    • If you already have caramelized onions on hand, omit the oil and butter and layer all ingredients in a 8×8 baking dish coated with cooking spray. Cook in a 400ºF oven until the yolks barely jiggle.
    • Swap the parsley for freshly chopped oregano, or a combination of the two
    • Cook the onions, garlic, and sun-dried tomatoes as directed and serve with poached or scrambled eggs and feta
    • Serve alongside my oven roasted potatoes

    Looking for more egg recipes?

    • Huevos Rancheros
    • Spinach Pesto Baked Eggs
    • Vegetarian Potato Skin Egg Boats
    • Soft Scrambled Eggs
    • 5 Minute Breakfast Burrito
    • Scrambled Egg Sandwich
    • Southwest Veggie Breakfast Skillet

    These eggs are perfect for breakfast, brunch, lunch, or dinner. They’re super savory and a favorite of mine. What’s your favorite way to eat eggs?

    mediterranean eggs on a white plate with bread

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic
    mediterranean eggs on a plate next to slices of toast

    Mediterranean Eggs

    Mediterranean Eggs are a flavorful way to enjoy eggs for dinner!
    4.53 from 17 votes
    Print Pin Rate SaveSaved!
    Prep Time: 5 minutes
    Cook Time: 1 hour 18 minutes
    Total Time: 1 hour 23 minutes
    Servings: 6
    Calories: 184kcal
    Author: Lindsay Moe

    Ingredients

    • 1 tablespoon butter
    • 1 tablespoon extra virgin olive oil
    • 4-5 small or 1 ½ large yellow onions, halved and sliced
    • 2 tablespoons vegetable broth, or white wine
    • ⅓ cup firmly packed julienne cut sun dried tomatoes, drained of oil if necessary
    • 1 clove garlic, minced
    • 6-8 large eggs
    • 3 ounces crumbled feta cheese
    • Coarse kosher salt and freshly ground black pepper
    • Parsley, optional, finely chopped
    • Ciabatta rolls, optional

    Instructions

    • In a large cast iron or stainless steel skillet, heat butter and oil over medium heat.
    • Once the butter is melted add the onions to the pan and stir gently to coat in the butter and oil, arranging them in an even layer. Reduce the heat so the onions just barely sizzle. Allow the onions to cook, stirring every 5 to 10 minutes, until they are soft and a deep brown color, about one hour.
    • Add the vegetable broth to the pan and stir, allowing the broth to cook off and pick up all the caramelized bits at the bottom of the pan.
    • Add garlic and sun dried tomatoes and cook, stirring, for about 1-3 minutes or until fragrant.
    • Arrange the mixture in an even layer in the pan, then carefully crack eggs over the top. Sprinkle with crumbled feta, salt, and pepper.
    • Cover with a tight fitting lid and allow to cook undisturbed for 10-15 minutes. Watch the eggs carefully in the last few minutes as the yolks change quickly. You can check yolk doneness by jiggling the pan. Runny yolks will jiggle slightly while firm yolks shouldn't move at all.
    • Remove pan from the heat and sprinkle with chopped parsley if desired. Serve on crusty ciabatta rolls.

    Nutrition

    Calories: 184kcal | Carbohydrates: 11g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 656mg | Potassium: 389mg | Fiber: 2g | Sugar: 6g | Vitamin A: 421IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Breakfast Recipes

    • Lemon poppy seed muffins on a speckled plate on a red napkin next to a spoon of poppy seeds and a bowl of glaze.
      Lemon Poppy Seed Muffins
    • Honey vanilla summer fruit salad in a bowl.
      Summer Fruit Salad with Honey and Vanilla
    • Maple nut breakfast cookies on a plate next to a mug of coffee and a bowl of nuts.
      Pillowy Maple Nut Breakfast Cookies
    • A close up of one double chocolate banana muffin on a cake stand.
      Double Chocolate Banana Muffins

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. simply h squared says

      February 18, 2014 at 10:13 pm

      I’m loving eggs right now and these look amazing! Definitely saving this for later – thanks for sharing! I’m your newest follower 🙂

      http://www.simplyhsquared.com

      Reply
      • Lindsay Moe says

        February 19, 2014 at 1:45 pm

        Thanks for following!

        Reply
      • NAOMI BLOOM says

        May 28, 2017 at 10:36 pm

        5 stars
        Wonderful recipe…worked exactly as written. Perfect Sunday dinner for two with 4 eggs. Clearly written–thanks!

        Reply
        • Lindsay Moe says

          May 29, 2017 at 8:42 pm

          Thank you Naomi, I’m glad you enjoyed it!

          Reply
    2. Kendra says

      February 19, 2014 at 8:42 am

      Those look delicious! I love scrambled eggs but the perfect omelet with cheese, bacon, peppers, & onions is a little slice of heaven for me.

      Reply
      • Lindsay Moe says

        February 19, 2014 at 1:46 pm

        Thanks Kendra! Loaded omelettes are a great way to go!

        Reply
    3. Maggie Unzueta @ Mama Maggie's Kitchen says

      March 29, 2014 at 10:53 am

      I love breakfast meals, but I never make them. I blame the lack of coffee in the mornings. I might change that tomorrow just looking at this…

      Reply
      • Lindsay Moe says

        March 30, 2014 at 6:52 pm

        I love making this for dinner too, which might leave you some leftovers to enjoy for breakfast the next day!

        Reply
    4. Lisa says

      July 07, 2014 at 6:32 pm

      We had this for dinner tonight and it was AMAZING! Not even a single sigh from my hubby that doesn’t enjoy vegetarian cooking. Bravo! 🙂

      Reply
      • Lindsay Moe says

        July 08, 2014 at 2:02 pm

        Thanks Lisa, I’m glad you enjoyed it!

        Reply
    5. T.M. Knight says

      August 10, 2014 at 8:46 am

      All I can say is WOW!!!!
      I have now made “Mediterranean Eggs” a total of 4 times and I AM HOOKED! Being Italian, I can really appreciate the symphony of flavors in this fantastic Brunch delight. This has become a “staple” go to recipe and everyone I introduce this to absolutely RAVES! Thank you so much for a real winner!

      Reply
    6. Bec says

      October 05, 2014 at 12:34 am

      This looks delish. I have a love/love relationship with eggs!

      Reply
    7. Jeanne says

      December 12, 2015 at 10:15 pm

      This is going on my “On the menu” board to try soon-it sounds delicious! (And I SO miss West Wing-I loved that show!)

      Reply
    8. Rainah says

      March 09, 2016 at 10:08 am

      Just printed off your recipe! am so excited to try it with my daughter tonight (I’ve been toying with the menu a bit too much lately to try these on my hubs…., I’ve botched the last two meals *sigh*…., they were edible, but we didn’t even finish one of them……, we ate peanut butter instead!!! *grin*)……. ANYWAY, WHAT I LOVE TO DO WITH EGGS? that might not be the ‘typical’ thing?: I toast some bread, top it with ricotta mixed with parmesan and seasoned to taste (depends on the day what I add, but usually S&P and rosemary), toss some salad with a simple vinaigrette (made in the bowl: first toss the lettuce with oil, add the vinegar and then season sort of thing…. usually with white wine vinegar), then top with an egg cooked over hard….., if I feel I can get away with a touch more calories, I’ll put some cheese on top, but that’s rare for me……. LOVE IT……. I hope these eggs of yours are as good! They look a little easier….., but then, I’ll probably still toss a salad and toast some bread, and the cheese I mix up isn’t that hard….. So yours is just a wee bit easier…. here’s hoping it’s fabulous!

      Reply
    9. April says

      March 28, 2016 at 9:40 pm

      5 stars
      This was incredible. Probably one of the most delicious meals I’ve ever made. I made a rookie mistake and cooked the eggs a LITTLE too long and they were no longer runny. But that’s ok. This just means I will have to try again soon! So good. Thanks for this recipe!

      Reply
    10. Victoria says

      August 14, 2016 at 1:01 pm

      How many does this serve?

      Reply
      • Lindsay Moe says

        August 17, 2016 at 2:57 pm

        It depends on how many eggs you eat/use. We usually eat two eggs a piece, so if using 8 eggs it would serve 4.

        Reply
    11. Nandalee says

      September 26, 2017 at 5:08 pm

      I simply love this dish! I crave it with all the different textures and flavors. Doesn’t hurt that’s it’s also easy. The only change I make to the recipe is to sometimes add fresh chopped spinach just before adding the eggs. And once I was already committed and realized I was out of feta, so I subbed mozz. It was ‘ok’, but each ingredient makes this recipe special so never again without checking the feta first 🙂

      Reply
      • Lindsay Moe says

        September 26, 2017 at 8:03 pm

        I’m so glad you enjoy it! Spinach sounds like a perfect addition, thanks for sharing, and I agree that feta is crucial!

        Reply
    12. Christine Wood says

      April 12, 2018 at 8:49 pm

      Oh my Heaven! This is Brilliant!

      Reply
      • Lindsay Moe says

        April 13, 2018 at 1:44 pm

        Thank you!

        Reply
    13. Peggy says

      June 13, 2020 at 8:26 pm

      5 stars
      This recipe is incredible. I have made it twice and love the flavors. Thanks for sharing.

      Reply
    14. Ethelyn Dietrich says

      August 07, 2021 at 2:32 am

      This recipe collection comes at a wonderful time, I have been looking for other ways to enjoy my eggs! Everything looks so delicious, I can’t wait to try.

      Reply
    15. Peggy says

      August 15, 2021 at 6:44 pm

      5 stars
      Words cannot describe how delicious these eggs turn out. The flavors work so well together. I often make a single serving for myself. Also, I confess I have never made them for breakfast.

      Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    36424 shares