Courgette, Basil & Feta Baked Eggs
Servings 2 people
Ingredients
- 2 tbsp olive oil
- 1 red onion thinly sliced
- salt
- 3 medium courgettes
- 2 cloves garlic crushed
- 4 eggs
- 100 g frozen spinach
- 3 tbsp finely grated parmesan cheese
- black pepper
- 30 g feta cheese
- handful of basil leaves
Instructions
- Heat the oil in a large frying pan over a medium heat. Once hot, add the onion to the pan with a pinch of salt and cook until softened – about 5 minutes.
- Slice 2 of the courgettes into coins about 2mm thick. Coarsely grate the last courgette.
- Add the sliced courgettes to the pan on the heat and another pinch of salt then sauté on medium-low, until golden all over – about 15 minutes.
- Stir in the garlic, grated courgette and frozen spinach with 60ml of water. Cover with a lid or large plate and leave on a low heat for the spinach to defrost (5-7 minutes). Remove the lid (careful of the steam!).
- Spoon the contents of the pan to a 20cm pie tin (or oven proof frying pan) – you’re going to be baking the eggs in this.
- Make 4 little wells in the mixture and crack the eggs into each well. Sprinkle with salt, black pepper and the grated parmesan.
- Place under the grill in your oven until the whites are just set and the yolks are still slightly runny – 3-5 minutes. Remove from the oven and crumble over the feta cheese. Sprinkle on more black pepper and the basil leaves. Serve immediately with toasted bread for dipping.