FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
egg in a hole recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy egg in a hole recipe transforms simple ingredients into a joyful, hearty dish with crispy edges and a creamy center. It offers a unique Mediterranean twist with Za’atar roasted tomatoes and feta crumble, perfect for breakfast, brunch, or a light meal.
Ingredients
- 4 slices sourdough or rustic white bread, about 2 cm (0.8 inch) thick
- 4 large eggs
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil, divided, plus more for drizzling
- 250 g cherry tomatoes
- 1 teaspoon Za’atar spice blend
- 50 g feta cheese, crumbled (made with microbial rennet)
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Roast Tomatoes: Preheat your oven to 190°C (375°F). In a small baking dish or on a rimmed baking sheet, toss the cherry tomatoes with 1 tablespoon of extra virgin olive oil, the Za’atar spice blend, a pinch of salt, and pepper. Roast for 15-20 minutes, or until the tomatoes are softened and slightly burst. Set them aside to keep warm.
- Prepare Bread: Using a 7 cm (2.8 inch) round cookie cutter or the rim of a glass, cut a hole in the center of each thick slice of bread. Reserve the cut-out bread circles; they are perfect for dipping.
- Heat Frying Pan: Heat the unsalted butter and the remaining 1 tablespoon of extra virgin olive oil in a large non-stick frying pan over medium heat until the butter is melted and sizzling lightly.
- Toast Bread: Place the four slices of bread and the four cut-out circles into the hot pan. Cook for 2-3 minutes per side, or until the bread is golden brown and toasted. Carefully flip the bread slices and their corresponding cut-out circles.
- Add and Cook Eggs: Immediately crack one large egg into the hole of each bread slice. Cook for 2-4 minutes, or until the egg white is completely set and the yolk reaches your desired consistency (runny, jammy, or firm). Season the eggs lightly with salt and freshly ground black pepper.
- Serve Artfully: Carefully transfer each egg in a hole and its toasted bread circle to individual serving plates. Arrange the warm Za’atar roasted tomatoes artfully around the egg in a hole. Sprinkle the crumbled feta cheese evenly over the tomatoes and bread, then scatter the finely chopped fresh flat-leaf parsley on top. Finish with a final, generous drizzle of good quality extra virgin olive oil over the entire dish to enhance flavor and add a subtle sheen.
Notes
Consider using whole-grain bread for increased fiber. Bread can be frozen for longer storage, and eggs are best stored fresh in their carton in the fridge. To save time, roast a large batch of Za’atar tomatoes in advance for meal prep. If the bread browns too quickly while cooking the egg, reduce the heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Roasting, Pan Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 egg in a hole with toppings (approx. 170 g)
- Calories: 350 calories
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 190 mg
Keywords: easy breakfast, egg in a hole, Mediterranean, Za’atar, roasted tomatoes, feta, quick meal, brunch, family-friendly, high-protein
