Sometimes I find great recipes online and then use them to create something a little bit different. Sometimes, you don’t need to change much. This was one of those times. Food blogger Kevin from Closet Cooking had a great recipe idea for a breakfast (or lunch or dinner) dish. Its pretty easy to make but still packs a punch.
The basic idea is making a quick tomato sauce, mix in some feta and fresh herbs, drop in an egg and bake. Yes, it’s that simple. I made a few slight ingredient changes to the dish, and next time I may do this on a larger scale without the egg and instead, top with cheese and bread crumbs. Here is what I did…
Ingredients:
Slightly adapted from Closet Cooking
Serves 2
1 large/2 small shallots, diced
2 medium tomatoes, diced
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup feta cheese, crumbled
2 eggs
1 tablespoon fresh oregano or 1/4 teaspoon dry
1/4 teaspoon parsley
1/4 teaspoon basil
salt
pepper
2 medium tomatoes, diced
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup feta cheese, crumbled
2 eggs
1 tablespoon fresh oregano or 1/4 teaspoon dry
1/4 teaspoon parsley
1/4 teaspoon basil
salt
pepper
Preheat oven to 450.
Heat oil in pan over low heat. Add shallot and cook for about 5 minutes, or until tender. Add garlic and cook about 1 minute.
Add tomato, half the oregano, pinch of salt and pepper, and simmer for about 8-10 minutes, until sauce is thicker in consistency.
Remove from heat, place in small bowl, add feta cheese, the rest of the oregano, basil and parsley.
Pour into two ramekins, create a well in the center of each and crack egg into indentation. Bake for about 10-12 minutes, or until egg white is fully cooked.
Mmm…looks easy and delicious. I love the soft egg. Would be lovely for a light lunch. Thanks for sharing.
Baked eggs are a great idea.The tomato and feta sound wonderful!
Thanks! I can't really take all the credit. I did make a version today with peppers, refried beans and shredded cheese instead.
Interesting. I think I'll try it.
I've seen this kind of recipe before, but not with feta. Interesting touch. One I am really liking and am going to try.
PS You have some delicious looking vegetarian grub here. Will sure be back.