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Friday, April 12, 2013

Poached Eggs with Baked Feta, Olives, Zucchini and Toasted Pide recipe

Poached Eggs with Baked Feta, Olives, Zucchini and Toasted Pide
Poached Eggs with Baked Feta, Olives, Zucchini and Toasted Pide

Warm. melting feta with spicy Middle Eastern-flavoured vegetables is then topped with a softly poached egg. Serve with a big basket of warm crusty bread to scoop everything up

Serves 4

Poached Eggs with Baked Feta, Olives, Zucchini and Toasted Pide ingredients: 4 large vine tomatoes, diced. 2 zucchini, diced. 2 cloves garlic, crushed. 1 piece preserved lemon, skin thinly sliced. 1 teaspoon dried oregano. 1 teaspoon smoked paprika. 1/4- 1/2 teaspoon chilli flakes. 20 large black olives, pitted. 1/4 cup olive oil. sea salt and freshly ground pepper. 250 grams soft feta

To serve: 4 eggs, poached. 2 tablespoons dukka. 1 piece preserved lemon, skin finely chopped. ground paprika. grilled bread to serve. 4 shallow ovenprool dishes


Poached Eggs with Baked Feta: Preheat the grill to its highest setting. Combine the tomatoes, zucchini, garlic, preserved lemon, oregano, paprika, chilli flakes, olives and the oil in a bowl and season well Divide between the dishes. Cut the feta in half then in half again to create 4 rectangles. Place on top of the vegetables and drizzle with olive oil and a grind of black pepper Place the dishes on a rack set in the centre of the oven and grill for 5-7 minutes until the vegetables have softened and the cheese is lightly golden
To serve: Top the feta with a warm poached egg and sprinkle with dukka, the chopped preserved lemon, a pinch of paprika, salt and pepper. Serve hot with grilled bread. By then, the poached eggs with baked feta is ready
 
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