Greek eggs

When it comes to organizing a leisurely lunch or dinner with your closest friends, one of the most satisfying aspects is being able to surprise your guests with something tasty and enjoyable at every moment during the meal, from when they drink their aperitif, through the starter and then on to the main course. Among your ideas for inviting and delicious appetizers, have you ever tried something a little out of the ordinary with which to tempt your guests, eager to try some exotic specialties? If not, don’t worry: today we suggest you try a recipe from the Greek culinary tradition, namely, Greek eggs with peppers and feta. Could this be the perfect solution you were looking for, perhaps for your vegetarian friends? Then follow our step-by-step recipe guide and be prepared for the acclamation of those who will be experiencing your cookery skills!


  • eggs 4 units
  • red peppers 25 grams Peeled
  • feta cheese 50 grams
  • parsley
  • oil
  • pepper
  • salt
30 minutes Total time
15 minutes Active time
Serves 8 persons
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Cook the eggs in boiling water for 10 minutes, then remove them from the water and wait for them to cool down a bit. While the eggs are cooking, peel the peppers by burning the skin over a hob flame. When the skin of the pepper is completely black, remove it from the heat, wrap it with cling film and let it rest for five minutes. Peel the eggs and cut them in half. Collect the yolks in a bowl, keeping the whites intact. Add the diced feta, the chopped parsley and anchovy, and the finely diced peppers. Season with oil, salt and pepper and mix well until the mixture is smooth. Using a spoon, fill the egg whites with the freshly prepared filling. Serve at room temperature.

We suggest that, depending on your taste, you can use either roasted or pickled peppers.
To check the freshness of the eggs, do the following test: if the egg sinks to the bottom of a bowl filled with water, it's fine. If it floats, don’t use it!

Step by step

**Click on the photos to access full step by step!