Greek Baked Eggs

January 26, 2017
Serves 4
Prep time
Cook Time

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.


  • 4 Ounces
    (1/4 pound) crimini or baby bella mushrooms
  • 4 Ounces
    (1/4 pound) ground lamb
  • 1/2 Cup
    chopped onion
  • 1
    clove garlic, minced
  • 1
    15 ounce can tomatoes, drained
  • 1 Teaspoon
    dried oregano
  • 1/2 Teaspoon
  • 4
  • 1/4 Cup
    sliced kalamata olives
  • 1/4 Cup
    crumbled feta cheese
  • 2 Tablespoons
    chopped fresh parsley


  1. Preheat oven to 400F. Have four 12-ounce ramekins or oven safe bowls ready. Alternatively you can use an 8 inch x 8 inch pan or oven safe skillet.

  2. 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.

  3. 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.

  4. 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.


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