Baked Eggs With Feta And Tomatoes Food

BAKED EGGS WITH TOMATOES AND FETA CHEESE

Steps:

• Preheat the oven to 375 F;
• Spray ramekins with olive oil spray;
• Add chopped tomatoes and crumbled feta to ramekins (1/4 cup of each to each ramekins);
• Sprinkle with dried oregano;
• Crack 2 eggs to each ramekin;
• Sprinkle with salt and freshly ground pepper;
• Place it in the hot oven and cook until egg whites are set, about 15-17 minutes (keep it in the oven longer if egg whites are still running, but watch it carefully so you don't overcook your egg yolks.)

SHAKSHUKA WITH FETA

Steps:

• Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
• Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

BAKED EGGS WITH FETA AND TOMATOES

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.

GREEK SCRAMBLED EGGS

Steps:

• Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
• In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that's left is thick pulp, about 10 minutes.
• Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
• Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.

BAKED FETA WITH BURST TOMATOES & CHILLI HONEY

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.