This fluffy Middle Eastern baked egg recipe is packed with fresh herbs, cherry tomatoes, feta, and pomegranate seeds. Perfect for brunch or an easy weekday breakfast.
Author:
Lollygag.co
Ingredients
6-7 Large eggs- farm if available for better color
¼ C. Heavy cream
1 Tsp. or Splash of water
1/2 C. Fresh parsley Italian -minced and stems removed
1/2 C fresh dill- minced and stems removed
1/2 Tsp. Citrusy Garlic seasoning blend(Trader Joes) or you can sub with 1/4 Tsp. garlic powder.
1 Tsp green Za’atar
7-8 cherry tomatoes- cut into 2-3 slices
1/3 C - Boursin Gournay cheese spread - Garlic and herbs (see notes)
½ Tsp. salt
3-4 cranks of cracked pepper
Garnish
1/8 C. Pomegranate seeds
1/8 C. Israeli Feta or Mediteranean Feta
Directions
Preheat the oven to 375℉.
Whisk eggs, cream, water, Za’atar, garlic seasoning, and salt and pepper in a large mixing bowl until until fully combined.
Add the fresh herbs and stir to incorporate.
Grease a shallow 7” x 11” glass baking dish or round cake pan.
Pour the egg mixture into the pan and place the cherry tomatoes evenly on top and sprinkle chunks of the soft cheese around them.
Place the pan in the preheated oven on the center rack and bake for about 18 minutes.
Check with a toothpick to see if the eggs are set and fluffy, if not quite yet, then bake for another 2 minutes.
Remove from the oven and let cool for 5 minutes.
Garnish with chunks of fresh feta cheese and sprinkle with Pomegranate seeds.
serve warm with warm flatbread or pita.
Recipe Note
You can sub the soft cheese with goat cheese.
You can add sautéed pancetta or bacon bits for added flavor or swap different vegetables like zucchini and add 1-2 Tbsp of chopped fresh mint as another option.
Enjoy!
