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Mediterranean Baked Eggs

Fresh eggs baked in delicious Prego Italian Sauce along with a medley of Mediterranean veggies and sprinkled with feta and parsley.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people


  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 1 medium red bell pepper, seeded and diced
  • 1/2 medium eggplant, peeled and diced
  • ½ cup chicken stock
  • 12 oz. (1/2 jar) Prego Roasted Garlic and Herb Italian Sauce
  • 1 cup feta cheese, divided
  • 6 large eggs
  • salt and pepper to taste
  • chopped parsley, for garnish


  • Preheat oven to 375 degrees Fahrenheit. Heat oil in a large nonstick (or cast iron) skillet over medium. Add diced veggies and saute for 3-4 minutes. Add chicken stock and bring veggies to a boil. Boil for 10 minutes, until veggies are softened.
  • Add Prego Roasted Garlic and Herb Italian Sauce and bring to a boil. Take off heat and stir in ¾ cup feta. Crack eggs into skillet over tomato mixture and sprinkle with salt and pepper. Bake until eggs are set, about 7 minutes. Sprinkle with remaining feta and parsley. Serve immediately with a loaf of bread.