Baked Potatoes with Eggs, Feta & Yogurt
A simple and delicious recipe with potatoes, eggs, feta, tomato, and yogurt baked to golden perfection. Light yet satisfying — perfect for brunch, a light lunch, or a quick family meal.
A simple and delicious recipe with potatoes, eggs, feta, tomato, and yogurt baked to golden perfection. Light yet satisfying — perfect for brunch, a light lunch, or a quick family meal.
Info
Prep Time:
10mCook Time:
60mDifficulty Level:
Ingredients
Servings: 4
- 5 medium potatoes
- 4 tbsp olive oil
- 1 tomato, finely chopped
- 100 g (3.5 oz) feta cheese, crumbled
- A little fresh chives, chopped
- 7 large eggs
- 200 g (¾ cup) Greek yogurt
- Salt and freshly ground black pepper, to taste
- Village salad (for serving)
Directions
Prepare the Potatoes:
Wash, peel, and cut the potatoes into quarters. Arrange them in a baking dish in a single layer.Season and Bake:
Add salt, pepper, olive oil, the chopped tomato, and 1 cup of water. Cover the dish with parchment paper and foil.
Bake in a preheated oven at 200°C (400°F) with the fan on for 30 minutes.Uncover and Brown:
Remove the foil, stir the potatoes gently, and continue baking for 15 more minutes, until they’re completely dry and lightly golden, coated in their oil.Prepare the Egg Mixture:
In a bowl, whisk the eggs and mix in the yogurt until smooth.Assemble and Bake Again:
Sprinkle the potatoes with feta and chives, then pour the egg mixture evenly over the top.
Lower the oven temperature to 180°C (350°F) and bake for 15 minutes, until the eggs are set.Serve:
Let it cool slightly before slicing. Serve warm with a fresh village salad on the side.
Recipe Tips
For extra flavor, try adding a handful of grated cheese or a pinch of dried oregano before baking the final layer. This dish is equally tasty served warm or at room temperature — perfect for brunch buffets or picnics!
