Mediterranean Egg Skillet

A Mediterranean-style skillet of gently baked eggs nestled in sautéed tomatoes, onions, greens, olives, and herbs, finished with creamy feta and olive oil for a bright, savory, veggie-packed meal.

This Mediterranean-inspired skillet dish features tender eggs gently cooked over a savory bed of sautéed red onion, blistered cherry tomatoes, and fresh greens, all infused with olive oil, oregano, and smoky paprika. Briny Kalamata olives and creamy crumbled feta add rich, salty depth, while fresh herbs and a squeeze of lemon brighten every bite. Simple, colorful, and packed with vegetables and protein, it’s a wholesome, one-pan meal that feels both rustic and vibrant—perfect for breakfast, brunch, or a light dinner.

Servings

2

Prep Time

15 minutes

Cook Time

15-20 minutes

Total Time

30-35 minutes

Fresh
4 large eggs
1 cup cherry tomatoes, halved
½ cup diced red onion
1 cup fresh spinach or chopped kale
1 tbsp fresh parsley or basil, chopped

Packaged
2 tbsp extra-virgin olive oil
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese

Seasoning
1 tsp dried oregano
½ tsp smoked paprika
Salt and freshly ground black pepper, to taste
Optional: pinch of red pepper flakes

Serving (optional)
Lemon wedges
Extra feta or olive oil for finishing

Preparation

  • Halve the cherry tomatoes and dice the red onion.
  • Wash and prepare the spinach or chop the kale.
  • Slice the Kalamata olives and chop the fresh parsley or basil.
  • Measure out the olive oil, feta, and all seasonings.
  • Have the eggs ready to crack and lemon wedges prepared if using.

Cooking

  • Heat the olive oil in a large skillet over medium heat. Add the red onion and sauté until softened and lightly golden, about 3–4 minutes.
  • Add the cherry tomatoes and cook until they begin to blister and release their juices, about 2–3 minutes.
  • Stir in the olives, dried oregano, smoked paprika, and red pepper flakes (if using).
  • Add the spinach or kale and cook just until wilted.
  • Reduce heat to medium-low. Make four small wells in the vegetable mixture and crack one egg into each.
  • Cover the skillet and cook for 5–7 minutes, until the egg whites are set and the yolks are still slightly soft.

Serving

  • Remove from heat and sprinkle with crumbled feta and fresh herbs.
  • Season with salt and freshly ground black pepper to taste.
  • Divide into two generous portions.
  • Serve with lemon wedges and finish with extra feta or a drizzle of olive oil if desired.