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Courgette, Basil & Feta Baked Eggs

Course Breakfast
Servings 2 people
Author Izy


  • 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


  • 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.