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Picture of Baked Eggs with Tomato and Feta
mediterranean greek breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1264 kcal 63 %
  • Fat 92 g 142 %
  • Saturated 34 g 168 %
  • Carbs 54 g 18 %
  • Fiber 14 g 58 %
  • Protein 61 g 123 %
  • Cholesterol 1382 mg 461 %
  • Sodium 3332 mg 139 %
  • Calcium 599 mg 60 %
  • Magnesium 180 mg 43 %
  • Potassium 2780 mg 59 %
  • Iron 10 mg 58 %
  • Zinc 8 mg 70 %
  • Phosphorus 1130 mg 161 %
  • Vitamin A 1215 µg 135 %
  • Vitamin C 129 mg 143 %
  • Thiamin (B1) 1 mg 53 %
  • Riboflavin (B2) 2 mg 174 %
  • Niacin (B3) 6 mg 37 %
  • Vitamin B6 2 mg 124 %
  • Folate equivalent (total) 335 µg 84 %
  • Vitamin B12 4 µg 161 %
  • Vitamin D 8 µg 53 %
  • Vitamin E 13 mg 84 %
  • Vitamin K 216 µg 180 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Baked Eggs with Tomato and Feta

Ingredients

  • 2 Tbs. olive oil
  • 1 yellow onion, finely chopped
  • 1 can (28 oz./875 g) whole plum tomatoes
  • 2 Tbs. whole-grain mustard
  • 1 tsp. red pepper flakes
  • 1/4 cup (2 fl. oz./60 ml) heavy cream
  • Kosher salt and freshly ground pepper
  • 8 eggs
  • 1/4 cup (1 1/2 oz./45 g) crumbled feta cheese
  • 2 Tbs. chopped fresh flat-leaf parsley or oregano

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