These Mediterranean Eggs are a delicious start to your day or a quick evening meal. Made with sweet caramelized onions, sun-dried tomatoes, and creamy feta cheese, this dish packs a punch of flavor and texture in every bite.
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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 the perfect example of thick and creamy eggs with a ton of extra flavor and texture. This recipe is a play on shakshuka, but made with sun dried tomatoes and caramelized onions instead of the traditional bell peppers and bold spices.
Ingredients
- Butter
- Extra virgin olive oil
- Yellow onions
- Vegetable broth or white wine
- Sun dried tomatoes, drained of oil if necessary
- Garlic, minced
- Eggs
- Feta cheese
- Coarse kosher salt and freshly ground black pepper
- Parsley, optional
- Ciabatta rolls, optional
How to make Mediterranean Eggs
- 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.
Tops tips
Best skillets for caramelizing onions
Using a cast iron or stainless steel skillet will allow your onions to caramelize perfectly. I don’t recommend using a non-stick skillet for this recipe.
Deglazing the pan
While the onions caramelize, some of that caramelization sticks to the bottom of the pan. Adding a little broth, water, balsamic vinegar, or white wine releases that and allows it to stay with the onions. I like the flavor of vegetable broth or white wine best, but any of these four will work.
How to store Mediterranean eggs
These eggs are best eaten day of, but leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Tips for customizing Mediterranean eggs:
- 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
FAQ
You can caramelize any kind of onion, but yellow or Spanish onions work best in this recipe.
Yes! You can make the veggies up through step four and keep them in an airtight container in the refrigerator for up to 4 days. When ready to eat, heat the veggie mixture in a skillet, add the eggs, and cook according to the recipe instructions.
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
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Mediterranean Eggs
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.
simply h squared says
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
Lindsay Moe says
Thanks for following!
NAOMI BLOOM says
Wonderful recipe…worked exactly as written. Perfect Sunday dinner for two with 4 eggs. Clearly written–thanks!
Lindsay Moe says
Thank you Naomi, I’m glad you enjoyed it!
Kendra says
Those look delicious! I love scrambled eggs but the perfect omelet with cheese, bacon, peppers, & onions is a little slice of heaven for me.
Lindsay Moe says
Thanks Kendra! Loaded omelettes are a great way to go!
Maggie Unzueta @ Mama Maggie's Kitchen says
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…
Lindsay Moe says
I love making this for dinner too, which might leave you some leftovers to enjoy for breakfast the next day!
Lisa says
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! 🙂
Lindsay Moe says
Thanks Lisa, I’m glad you enjoyed it!
T.M. Knight says
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!
Bec says
This looks delish. I have a love/love relationship with eggs!
Jeanne says
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!)
Rainah says
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!
April says
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!
Victoria says
How many does this serve?
Lindsay Moe says
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.
Nandalee says
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 🙂
Lindsay Moe says
I’m so glad you enjoy it! Spinach sounds like a perfect addition, thanks for sharing, and I agree that feta is crucial!
Christine Wood says
Oh my Heaven! This is Brilliant!
Lindsay Moe says
Thank you!
Peggy says
This recipe is incredible. I have made it twice and love the flavors. Thanks for sharing.
Ethelyn Dietrich says
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.
Peggy says
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.