Let’s take a trip to Santorini in Greece with this delicious baked eggs recipe with feta, zucchini flowers, spinach and herbs.
Ingredients (serves 2)
- 1 20cm cast iron or heavy based saucepan with lid
- 4 Large Sunny Queen Free Range eggs
- 100g Spinach
- 6 zucchini flowers (with small zucchini attached) cut in half lengthways
- 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
Method
- 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 full length of the lemon)
- Chop all herbs and keep aside
- Bring saucepan to medium heat – add the olive oil, zucchini slices (not the flowers), lemon peel, chili, 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, cracked black pepper and 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.
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