Baked Eggs With Feta And Tomatoes Recipes

Steps:

• Brush two 18cm shallow ovenproof bowls or plates with a little olive oil.
• Place 1 slice of toast in each bowl.
• Place tomato slices, slightly overlapping, in a circle around toast.
• Top with feta, then carefully crack an egg over the top of each.
• Scatter eggs with oregano, onion, paprika and cracked black pepper to taste, then drizzle with a little olive oil.
• Bake at 180C for 12-15 minutes or until egg whites are set but yolks remain runny.
• Serve immediately with remaining toasted bread.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
• In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.

Steps:

• Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.