Bring a taste of Greece to your table with this Santorini-inspired baked eggs recipe featuring zucchini flowers, feta, spinach, and fresh herbs. Combining the delicate texture of zucchini blossoms with creamy feta and golden baked eggs, this dish delivers authentic Mediterranean flavour in every bite. Ideal for a hearty breakfast, weekend brunch, or light lunch, it’s a vibrant zucchini flower recipe that captures the sunny spirit of Santorini — even if your view is more backyard than Aegean.
Why You’ll Love This Santorini-Inspired Baked Eggs Recipe
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A Taste of Greece at Home: This baked eggs recipe brings the bright, sun-drenched flavours of Santorini to your kitchen with zucchini flowers, feta, and herbs.
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Perfect Any Time of Day: Whether it’s breakfast, brunch, or a light Mediterranean lunch, these baked eggs are quick to prepare and always impressive.
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Fresh and Seasonal: Zucchini flowers shine when in season, adding delicate texture and a touch of garden elegance to every bite.
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Protein-Packed and Wholesome: With eggs, spinach, and feta, this dish is as nourishing as it is delicious — a balanced meal that feels indulgent yet healthy.
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Easy One-Pan Wonder: Minimal fuss and maximum flavour make this the perfect go-to for relaxed entertaining or a simple weeknight meal.
Beautiful Santorini. Photo: Dan Wechter on unsplash.
Where to Find Zucchini Flowers
Grow your own zucchini flowers or buy them from the greengrocer. The flowers are extremely perishable, so it’s best to use them on the day of purchase. Before use, gently wash the flowers and zucchinis in cold water.
Crafted by Sunny Queen Australia’s chef, Katrina, this recipe brings out the flavours of an international destination is using the nutritious and yummy egg.
Imagine Santorini Island-hopping while you enjoy these baked eggs with feta, zucchini flowers, spinach and herbs.
Santorini-inspired Baked Eggs with Zucchini Flowers, Feta, Spinach and Herbs
You’ll need a 20cm cast iron or heavy-based saucepan with a lid to make this Greek-inspired dish. Try it for breakfast or a light lunch with a salad. Delicious and nutritious!
I would serve this dusted with chopped parsley, plenty of freshly cracked black pepper and slices of lemon for squeezing over the dish on the side.
Ingredients
- 4 Large Free Range eggs
- 100g spinach
- 6 zucchini flowers (with small zucchini attached).
- 2 garlic cloves
- 50ml olive oil
- 1 lemon
- 1/2 long red chilli (mild to medium heat) sliced very thin
- 70g feta cheese
- 2 tablespoons roughly chopped parsley
- 1 tablespoon fresh chopped dill
- Sea salt flakes, fresh ground black pepper
Instructions
- Remove skin from garlic and crush. Remove flowers from small zucchini and cut in half lengthwise. Slice small zucchinis in half lengthways.
- Peel 2 slices of lemon peel (about 1cm thick, and the full length of the lemon)
- Chop all herbs and keep aside.
- Bring the saucepan to medium heat – add the olive oil, zucchini slices (not the flowers), lemon peel, chilli, and garlic. Sauté until zucchini is just softened. Reduce heat to low/medium.
- Add the spinach and zucchini flowers for 30 seconds or until just beginning to wilt. Remove lemon peel. Season with sea salt flakes and cracked black pepper, then add herbs. Stir to mix through.
- Create 4 hollows in the pan with the back of a spoon and crack in the eggs. Crumble feta all over and cover with a lid for 4-5 minutes until the whites are cooked and yolks runny.
- Remove from heat, drizzle with extra virgin olive oil, a squeeze of lemon juice and season to taste.
- Serve in the pan with your favourite crusty bread to catch the runny egg.
Notes
Recipe Supplied by SunnyQueen Eggs
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 701Total Fat: 51gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 428mgSodium: 1304mgCarbohydrates: 33gFiber: 9gSugar: 15gProtein: 36g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Santorini Baked Eggs with Zuchinni Flowers Make Ahead and Storage Tips
Make Ahead:
You can prepare most of this Santorini-inspired baked eggs recipe in advance. Whisk the eggs, crumble the feta, and chop the herbs up to a day ahead — just keep them in separate airtight containers in the fridge. Assemble the dish when you’re ready to bake so the zucchini flowers stay fresh and vibrant.
Storage:
Leftover baked eggs will keep for up to 2 days in the refrigerator. Allow them to cool completely, then store in a covered container. Reheat gently in the oven at 160°C or in the microwave on low power until warmed through.
Tip:
Avoid freezing this dish — the delicate zucchini flowers and creamy feta don’t retain their texture after thawing. For best results, enjoy your baked eggs fresh from the oven when the eggs are just set and the feta is soft and creamy.