Best 11 Feta Eggs Recipes

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Indulge in a culinary delight with a medley of feta eggs recipes that tantalize your taste buds and cater to diverse dietary preferences. From classic scrambled feta eggs with a burst of creamy feta cheese to a hearty and protein-packed baked feta eggs casserole, these recipes offer a symphony of flavors and textures. Vegetarians and vegans can rejoice in the delectable vegan feta eggs, a plant-based marvel that mimics the taste and texture of traditional feta eggs. Air fryer feta eggs provide a healthier alternative, ensuring a crispy exterior and a tender, flavorful interior. For those seeking a quick and easy meal, the microwave feta eggs are a lifesaver, ready in minutes without compromising taste. Each recipe is meticulously crafted to deliver a unique and satisfying experience, making feta eggs a versatile dish perfect for breakfast, brunch, or lunch.

Check out the recipes below so you can choose the best recipe for yourself!

HERBY POLENTA WITH CORN, EGGS AND FETA



Herby Polenta With Corn, Eggs and Feta image

Cooking polenta in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to. Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won't yield the same smooth and creamy result that you're looking for. You can also swap out the chicken stock for vegetable stock or water if you're looking for a vegetarian alternative. I like to serve this as a midday brunch with a zesty green salad, as it's hearty enough to keep you going until dinner.

Provided by Yotam Ottolenghi

Categories     casseroles, grains and rice, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

9 ounces/255 grams frozen corn kernels (about 2 cups), defrosted
7 ounces/200 grams baby spinach (about 10 lightly packed cups), roughly torn or sliced
1 cup/150 grams coarse cornmeal
1 packed cup/50 grams finely grated Parmesan
5 scallions (spring onions), thinly sliced, 2 tablespoons reserved for garnish
1/4 cup/20 grams roughly chopped fresh cilantro (coriander), plus 1 tablespoon finely chopped and reserved for garnish
3 tablespoons roughly chopped flat-leaf parsley
3 tablespoons roughly chopped fresh dill
4 garlic cloves, finely chopped
Salt and black pepper
2 1/4 cups/530 milliliters whole milk
2 cups/475 milliliters chicken stock
3 tablespoons/40 grams unsalted butter, cut into cubes
5 ounces/140 grams Greek feta, roughly crumbled (about 1 cup)
8 medium eggs, at room temperature
2 tablespoons olive oil
1/2 teaspoon red-pepper flakes

Steps:

  • Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius.
  • Add the corn to a food processor and pulse once or twice, just until roughly chopped. Transfer corn to a large bowl and add the spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
  • Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk - it should be quite smooth and not completely set - then stir in half the feta. Increase the oven temperature to 425 degrees Fahrenheit/220 degrees Celsius.
  • Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
  • Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. Serve directly from the pan.

POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA



Poached Eggs in Tomato Sauce With Chickpeas and Feta image

Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.

Provided by Bon Appétit Test Kitchen

Categories     Egg     Tomato     Breakfast     Brunch     Vegetarian     Quick & Easy     Low Cal     Feta     Chickpea     Healthy     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4–6 servings

Number Of Ingredients 14

1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapeños, seeded, finely chopped
1 15-ounce can chickpeas, drained
2 teaspoons Hungarian sweet paprika
1 teaspoon ground cumin
1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
Kosher salt and freshly ground black pepper
1 cup coarsely crumbled feta
8 large eggs
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh cilantro
Warm pita bread

Steps:

  • Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
  • Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

GREEK YOGURT SCRAMBLED EGGS WITH FRESH DILL & FETA



Greek Yogurt Scrambled Eggs with Fresh Dill & Feta image

Fresh dill, tangy Greek yogurt, and feta amp up everyday scrambled eggs.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 7

1 teaspoon olive oil
4 large eggs
2 tablespoons Greek yogurt
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill plus a couple of sprigs for garnish (if desired)
2 tablespoons crumbled feta cheese

Steps:

  • Add olive oil to a large non-stick saute pan over medium heat.
  • In a medium bowl, whisk together the eggs, yogurt, salt, pepper, and chopped dill until well-blended.
  • Pour the eggs into the pan and cook, stirring frequently, until fluffy, solid, and no longer runny, 4-5 minutes. Add feta and combine.
  • Remove from heat and serve immediately, topped with with sprigs of fresh dill, if desired.

TURKISH EGGS WITH OLIVES, FETA AND TOMATOES (MENEMEN)



Turkish Eggs With Olives, Feta and Tomatoes (Menemen) image

Scrambled eggs lend themselves to customization because they're a blank, breakfast- or brunch-friendly canvas. Almost any stir-in works: Add cheese or butter for richness, vegetables for heft and herbs and spices for flavor. If you like a little bit of everything in yours, then menemen -- the traditional Turkish egg dish loaded with peppers and tomatoes -- is for you. This version uses plump olives, crumbled feta and a pile of fresh herbs -- and comes together in less than 30 minutes.

Provided by Sarah Copeland

Categories     breakfast, brunch, dinner, easy, for one, for two, lunch, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
5 scallions, white and green parts, finely chopped (see Tip)
2 large red bell peppers, seeded and finely chopped
2 large ripe tomatoes or 3 plum tomatoes (about 1 pound), finely chopped
1 teaspoon red-pepper flakes
Fine sea salt and freshly ground black pepper
4 whole-wheat pitas or flatbread
8 large eggs, beaten
6 ounces feta, crumbled
1/3 packed cup parsley or cilantro leaves, or a mix, chopped
Meaty green olives (such as Cerignola or Castelvetrano)

Steps:

  • Heat 2 tablespoons oil in a large nonstick skillet over medium. Add half the scallions and cook until beginning to soften, about 2 minutes. Increase the heat to medium-high, add the bell peppers and cook until slightly softened, about 4 minutes. Add the tomatoes, red-pepper flakes and 1 teaspoon each salt and pepper and cook until some of the liquid from the tomatoes evaporates, about 10 minutes.
  • Meanwhile, toast the pita or flatbread on an open flame on the stovetop over low heat, turning with long metal tongs, until toasted and warmed on all sides. Wrap well in a kitchen towel to keep warm.
  • When most of the liquid has evaporated from the tomatoes, reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Add the eggs and let them cook, stirring occasionally, 2 to 3 minutes. Continue to cook, stirring frequently, until large curds form and the eggs are mostly cooked through but still slightly runny, about 3 minutes. Stir in the feta and cook until scrambled eggs are just cooked and feta is slightly melted, about 1 minute. Season with salt and pepper to taste. Remove from the heat and sprinkle with the parsley, cilantro and remaining scallions. Serve warm, with olives and pita on the side.

Nutrition Facts : @context http, Calories 1298, UnsaturatedFat 40 grams, Carbohydrate 143 grams, Fat 58 grams, Fiber 11 grams, Protein 53 grams, SaturatedFat 14 grams, Sodium 2564 milligrams, Sugar 15 grams, TransFat 0 grams

BRAISED EGGS WITH ZUCCHINI, FETA AND LEMON



Braised Eggs With Zucchini, Feta and Lemon image

This dish is a celebration of zucchini, and it can be served any time of the day, really, either on its own or with some good bread to dip into the runny yolks. Although the zucchini blossoms make this look particularly bright and festive, the recipe would work just fine without them. If your zucchini blossoms come with stems or small zucchini attached, simply slice them up and slow-cook them with the rest of the sliced zucchini.

Provided by Yotam Ottolenghi

Categories     main course

Time 35m

Yield 3 servings

Number Of Ingredients 14

2 lemons
1/3 cup/70 milliliters olive oil
3 small garlic cloves, crushed with the back of a knife
1 red chile pepper (such as serrano), roughly chopped (and deseeded if you don't like heat)
Flaky sea salt
1 1/3 pounds/600 grams zucchini, thinly sliced on a mandoline
2 leaves rainbow chard (about 3 ounces/80 grams), thinly sliced
2 tablespoons roughly chopped chives
2 tablespoons dill
1/3 cup/40 grams roughly crumbled feta
6 eggs
6 zucchini blossoms, stemmed, halved lengthwise
1 tablespoon/15 grams unsalted butter
1/4 teaspoon Aleppo pepper (or 1/8 teaspoon red pepper flakes)

Steps:

  • Take one lemon and use a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to get 1 tablespoon juice, then set aside.
  • Add the oil, garlic, chopped red chile pepper, lemon zest strips and 3/4 teaspoon salt to a large, preferably nonstick sauté pan (for which you have a lid) set over medium heat. Gently fry for 3 to 5 minutes, stirring often, until the oil begins to bubble. (Turn the heat down to medium-low if the oil bubbles too quickly.) Decrease the heat to low, add the zucchini slices (not the blossoms) and continue to cook for 15 to 20 minutes, stirring often, until the zucchini slices are very tender and beginning to brown. Stir in the chard and cook for another few minutes, until wilted.
  • Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Stir in the herbs, reserved lemon juice and feta. Create 6 hollows with the back of a spoon and carefully break an egg into each hollow (take care not to break the yolks). Lay the zucchini blossoms around the eggs and drizzle them with a teaspoon of the reserved frying oil. Cover the pan with the lid and cook for 4 to 5 minutes over medium-high heat, until the whites are almost set and the yolks are still runny (the eggs will continue cooking once uncovered and taken off the heat).
  • While the eggs cook, add the butter to the reserved oil and gently heat until beginning to brown and bubble, then drizzle over the eggs when they're done. Sprinkle with the Aleppo chile and a good pinch of salt and serve hot with juice from the remaining lemon squeezed on top.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 37 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 976 milligrams, Sugar 8 grams, TransFat 0 grams

FETA/BACON SCRAMBLED EGGS FOR 1



Feta/Bacon Scrambled Eggs for 1 image

Make and share this Feta/Bacon Scrambled Eggs for 1 recipe from Food.com.

Provided by JustJanS

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

1 teaspoon butter
1 slice bacon, diced
2 green onions, finely sliced,tops reserved for garnish
2 eggs
2 tablespoons light sour cream
2 tablespoons feta cheese, crumbled
cracked black pepper
hot toast or croissant, to serve

Steps:

  • Heat the butter in a small pan over medium heat.
  • Add the bacon and cook until crisp and brown.
  • Add the onion and cook for about 1 minute more.
  • Whisk the eggs and sour cream together and add to the pan.
  • Allow to set a little before stirring gently to allow the runny mix underneath the set egg.
  • When almost set, but still creamy, add the crumbled feta and cook to melt (about 30 seconds is enough).
  • Season with plenty of black pepper and serve at once over hot toast or a croissant.

EGGS WITH FETA AND ASPARAGUS



Eggs with Feta and Asparagus image

Start your fancy breakfast with Carol Heine's Eggs with Feta and Asparagus. From her kitchen in New Prague, Minnesota, Carol whipped up this dish because of an abundance of asparagus, and now it's become a staple. "We always have more than enough asparagus for the two of us," she writes. "I also enjoy sharing extra with family and friends."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1 cup cut fresh asparagus (2-inch pieces)
1 tablespoon butter
4 eggs
1/8 to 1/4 teaspoon seasoned salt
4 strips ready-to-serve fully cooked bacon, crumbled
1/4 cup crumbled feta cheese

Steps:

  • Place 1 in. of water in a saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. , Meanwhile, in a large skillet, heat butter until hot. Add eggs; reduce heat to low. Cook until whites are completely set and yolks begin to thicken but are not hard. Sprinkle with seasoned salt. , Transfer eggs to serving plates; top with asparagus, bacon and cheese.

Nutrition Facts : Calories 296 calories, Fat 21g fat (9g saturated fat), Cholesterol 448mg cholesterol, Sodium 467mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

SHIRRED EGGS WITH FETA



Shirred Eggs With Feta image

Make and share this Shirred Eggs With Feta recipe from Food.com.

Provided by morgainegeiser

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

1 tablespoon butter
2 eggs
1/4 cup feta cheese, crumbled
pepper, dash

Steps:

  • Melt butter in a ramekin or baking dish.
  • Add eggs.
  • Sprinkle with cheese.
  • Season with pepper.
  • Bake at 350 degrees F about 10 minutes, or until eggs are as done as desired.

Nutrition Facts : Calories 343.8, Fat 29, SaturatedFat 16, Cholesterol 435.9, Sodium 661.9, Carbohydrate 2.3, Sugar 1.9, Protein 18

SCRAMBLED EGGS WITH FETA & MUSHROOMS



Scrambled Eggs with Feta & Mushrooms image

We love Feta cheese, and I thought I would add it to eggs with some mushrooms and cilantro. Loved the taste.

Provided by Joyce Tyo

Categories     Eggs

Time 15m

Number Of Ingredients 7

4 eggs
1 Tbsp milk or water
3 mushrooms, sliced thin
1 1/2 Tbsp cilantro, chopped
1 1/2 Tbsp crumbled feta cheese
1 Tbsp butter, or smart start
salt and pepper to taste

Steps:

  • 1. Heat skillet medium heat. Add butter to skillet, heat till bubbly then add mushrooms and saute. While mushrooms are cooking, add eggs and milk/water to bowl (add salt & pepper to taste) and whip. Add eggs to mushrooms, frequently stirring, when almost done add Feta cheese. Cook lightly till cheese melts, being careful not to overcook the eggs.
  • 2. Add eggs to plate and top with chopped cilantro.
  • 3. Serve with small bowl of mixed fruit, or melon slices.

POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA



POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA image

Categories     Egg     Breakfast

Yield 4-6

Number Of Ingredients 13

1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapenos, seeded, finely chopped
1 15-oz can chickpeas, drained
2 tsp sweet paprika
1 tsp ground cumin
1 28-oz can whole tomatoes, crushed by hand, juices reserved
Salt and Pepper
1 cup coarsely crumbled feta
8 large eggs
1 Tbsp chopped flat leaf parsley
Warm pita bread

Steps:

  • Preheat oven to 425oF. Heat oil in a large ovenproof skillet over medium high heat. Add onion, garlic and jalapenos; cook,stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika and cumin and cook for 2 minutes longer Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley. Serve with warm pita

FETA EGGS



Feta Eggs image

A very TASTY way to add zip to boring scrambled eggs.

Provided by Kerry

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 4

Number Of Ingredients 6

1 tablespoon butter
¼ cup chopped onion
4 eggs, beaten
¼ cup chopped tomatoes
2 tablespoons crumbled feta cheese
salt and pepper to taste

Steps:

  • Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 2 g, Cholesterol 197.8 mg, Fat 8.9 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 434.9 mg, Sugar 1.3 g

Tips for Making the Best Feta Eggs:

  • Use fresh feta cheese: Fresh feta cheese will have a more flavorful and creamy texture than aged feta cheese.
  • Eggs should be at room temperature: This will help them cook evenly and prevent them from sticking to the pan.
  • Don't overcrowd the pan: If you're making multiple eggs, cook them in batches so that they have enough space to cook evenly.
  • Cook the eggs over medium heat: This will help prevent them from overcooking and becoming rubbery.
  • Season the eggs with salt and pepper: This will help enhance the flavor of the eggs.
  • Garnish the eggs with fresh herbs: This will add a pop of color and flavor to the dish.

Conclusion:

Feta eggs are a delicious and versatile breakfast, lunch, or dinner option. They can be made with just a few simple ingredients, and they're sure to please everyone at the table. Whether you're looking for a quick and easy meal or a more elaborate dish, feta eggs are a great choice.

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