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| 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
