Quick Mediterranean Baked Eggs
This Mediterranean Baked Eggs Recipe shows off the best the Mediterranean has to offer and is truly sophisticated, despite how easy it is to make and the fact that it's a one-dish meal.
Ingredients
- 2 1/2 lbs. Potatoes, diced, peeled and cooked
- 1/2 cup Prosciutto, cut into small 1-inch pieces
- 1 tbsp Olive Oil
- 4 Garlic Cloves, pressed or minced
- 2 cups Spinach, rough chopped
- 2 cups Red Swiss Chard, rough chopped
- 1/2 cup Castelvetrano Olives, sliced in half plus more for garnish (you can buy them pitted)
- 2/3 cup Heavy Cream
- 5 Utopihen Eggs, room temp (cold eggs will take longer to cook)
- 1/2 cups Italian Bread Crumbs
- 2 tbsp Butter
- 1/4 cup Crumbled Feta
- 1/2 tsp Pepper, for finishing
- 1/4 cup Fresh Parsley, chopped (we used curly parsley but flat-leaf parsley will work too)
Instructions
- Preheat oven to 425 degrees °F.
- Grease or butter a 9”x13” pan.
- In a large sauté pan, sauté the potatoes until warmed and browned.
- In a medium sauté pan, heat the oil, then add the garlic, spinach and red chard and sauté until vibrant in color but still al dente (not mushy).
- Mix the greens with the potatoes and pour into your prepared baking dish.
- Arrange the olives around the baking dish, pressing some into the potato mixture.
- Evenly pour the heavy cream over the mixture.
- Gently crack open the 5 eggs, one at a time, arranging each around the top of the potato mixture.
- Bake for 9-12 minutes or until the whites of the eggs are just done (no longer clear or transparent).
- While the eggs are baking, heat your butter in a small sauté pan and add the bread crumbs. Let them brown to a nice golden color, then remove and pour into a bowl.
- Once eggs are done, bring the baking dish out of the oven and garnish with extra olives, feta cheese, bread crumbs and parsley.
- Serve and enjoy!
NOTES: