mediterranean eggs

Mediterranean Eggs

Mediterranean Eggs are a flavorful way to enjoy eggs for dinner!
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 1 hour 18 minutes
Total Time 1 hour 23 minutes
Servings 6
Calories 183kcal
Author Lindsay Moe


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


  • 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 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.



Calories: 183kcal | Carbohydrates: 11g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 181mg | Sodium: 255mg | Potassium: 386mg | Fiber: 1g | Sugar: 6g | Vitamin A: 410IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 1.6mg