Wonderful ONE POTS
BAKED EGGS with FETA and TOMATOES
We think this makes a great family brunch or breakfast but it’s good for supper as well. You can bake it in individual ramekins if you like but we prefer our one-pot version. Serve with crusty bread.
Serves 4
2 tbsp olive oil
1 garlic clove, halved
8 tomatoes
1 small red onion, very finely sliced a few fresh oregano leaves or
½ tsp dried oregano
8 eggs
200g feta cheese, crumbled
salt and black pepper
1 Preheat the oven to 180°C/Fan 160°C/ Gas 4. Brush the inside of a baking dish with the olive oil, then rub the cut garlic clove over it. Slice the tomatoes thinly, then gently push out the seeds. Put the tomatoes and onion in a colander and sprinkle them with salt. Leave them to stand for 15–20 minutes, then arrange them over the base of the baking dish. Season with plenty of salt and pepper, then sprinkle over the oregano.
2 Crack the eggs one at a time into a ramekin and pour each one over the tomatoes until they are almost completely covered. Sprinkle over the feta, concentrating it over the egg yolks – this will give them some protection from the heat, so they will cook less quickly than the whites.
3 Bake in the oven for about 15 minutes until the whites have set and the yolks are still runny. Serve immediately.
