Greek Baked Eggs |

Greek Baked Eggs

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Prep Time: 10 Minutes | Cooking Time: 25 Minutes

Serves 2

An all-time favourite brunch dish, this Greek take on a classic shakshuka is fresh and tangle. Just serve with a wedge of bread to mop it up and a sprinkling of thyme and oregano (it's particularly good for the morning after the night before). 


  • Olive oil
  • 1/2 a medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp of dried sage
  • 1 tsp of dried oregano
  • 1 tsp of dried rosemary
  • 1 x 400g tin of chopped tomatoes
  • 1 tsp of sugar
  • 4–5 fresh cherry tomatoes, halved
  • A handful of pitted black olives, halved
  • 100g of fresh feta, crumbled
  • 2 eggs
  • Sea salt and freshly ground black pepper


  1. Heat a glug of olive oil in a small frying pan over a medium heat. Add the onion and fry for a few minutes until soft, then add the garlic, sage, oregano and rosemary and cook for 1 minute.
  2. Add the tinned tomatoes and bring to a simmer. Add the sugar, a pinch of salt and pepper and leave to simmer for 5 – 7 minutes until the sauce has reduced.
  3. Add the fresh tomatoes, olives and half the feta to the pan and stir well.
  4. Make two wells in the tomato mixture and crack in the eggs.
  5. If your pan is ovenproof, pop under a hot grill for 5 –10 minutes (depending on how runny you like your yolk) or simply place a lid on the pan and steam-cook the eggs.
  6. Scatter with herbs, the remaining feta and a drizzle of extra-virgin olive oil, then dig in with a wedge of bread.


Recipe courtesy of Milly’s Real Food by Nicola ‘Milly’ Millbank (HarperCollins, £20)