Baked Eggs with Feta & Zucchini Flowers

Baked Eggs with Feta & Zucchini Flowers

  • 25 Mins
  • Serves 2

  • 1 x 20cm cast iron or heavy based saucepan with lid
  • 4 Large Sunny Queen Free Range eggs
  • 100g Spinach
  • 6 Zucchini Flowers (with small zucchini attached) cut in half lengthways
  • 2 Garlic Cloves
  • 50ml Olive Oil
  • 1 Lemon
  • 1/2 Long Red Chilli (mild to medium heat) sliced very thin
  • 70g Feta Cheese
  • 2 tablespoons roughly chopped Parsley
  • 1 tablespoon fresh chopped Dill
  • Salt and pepper
  • Step 1.

    Remove skin from garlic and crush

  • Step 2.

    Remove flowers from small zucchini and cut in half lengthwise

  • Step 3.

    Slice small zucchinis in half lengthways

  • Step 4.

    Peel 2 slices of lemon peel (about 1cm thick, and full length of the lemon)

  • Step 5.

    Chop all herbs and have them ready

  • Step 6.

    Bring saucepan to medium heat – add the olive oil, zucchini slices (not the flowers), lemon peel, chili, and garlic. Sauté until zucchini is just softened

  • Step 7.

    Reduce heat to low/medium

  • Step 8.

    Add the spinach and zucchini flowers for 30 seconds or until just beginning to wilt

  • Step 9.

    Remove lemon peel

  • Step 10.

    Season with salt, pepper and add herbs. Stir to mix through

  • Step 11.

    Create 4 hollows in the pan with the back of a spoon and crack in the eggs. Crumble feta all over and cover with a lid for 4-5 minutes until the whites are cooked and yolks runny

  • Step 12.

    Remove from heat, drizzle with extra virgin olive oil, a squeeze of lemon juice and season to taste

  • Step 13.

    Serve in the pan with your favourite crusty bread to catch the runny egg

Content section separator.