Recipe courtesy of Chocolate Moosey
Take a trip to the Mediterranean with Greek Baked Eggs made with lamb, mushrooms, kalamata olives, tomatoes, and feta. Serve it for breakfast, brunch, or brinner.
Preheat oven to 400F. Have four 12-ounce ramekins or oven safe bowls ready. Alternatively you can use an 8x8 pan or oven safe skillet.
Using a food processor or a knife, finely chop the mushrooms to match the consistency of ground meat. Mix together chopped mushrooms and lamb in a large bowl.
Heat a large skillet over medium-high heat. Once hot, add the lamb mixture and onion. Cook until lamb is no longer pink, about 5-8 minutes. Add garlic and cook 30 seconds. Stir in tomatoes, oregano, and salt.
Divide lamb mixture among the ramekins and create a well for the egg. Crack each egg and add to each well. Bake 10-15 minutes or until whites are completely set and yolks begin to thicken but not hard. Top each with olives, cheese, and parsley.