Rise and Shine: Zesty Mediterranean Veggie Skillet

When you think of a Mediterranean breakfast, you might picture fresh vegetables, tangy feta cheese, and hearty olive oil. This quick and comforting veggie skillet captures all those flavors for a bright start to your day, combining sweet bell peppers, juicy tomatoes, and creamy feta into a savory morning feast.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, thinly sliced
• 1 bell pepper (any color), sliced into strips
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 4 large eggs
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1/2 cup crumbled feta cheese
• A small handful of fresh basil or parsley for garnish (optional)

Instructions

Warm the olive oil in a medium skillet over medium heat. Add the sliced onion and bell pepper, stirring gently until they soften and begin to caramelize, about five to seven minutes.

Next, toss in the cherry tomatoes and garlic. Season with dried oregano, plus a sprinkle of salt and pepper. Continue cooking for another three minutes, allowing the flavors to mingle and the tomatoes to release their juices.

Use a spoon to create four small wells in the veggie mixture, and crack an egg into each. Reduce the heat slightly, cover the skillet, and let the eggs cook until the whites are set but the yolks are still slightly runny. This should take about four to five minutes.

Sprinkle crumbled feta cheese over the top, and garnish with fresh basil or parsley if you’d like a pop of color. Serve the skillet straight from the pan, and enjoy with crusty bread or whole-grain toast.

This dish is perfect for anyone who craves a hearty breakfast that’s packed with vegetables and classic Mediterranean ingredients. It’s naturally high in protein, flavorful, and easily adaptable—swap in spinach for bell peppers or use goat cheese if you prefer. With its simple list of ingredients and vibrant flavors, this zesty skillet works equally well for busy weekday mornings or laid-back weekend brunches.