Mediterranean Escape: Week #2
Baked Tomato & Feta Eggs
Shakshuka-style eggs nestled in herb tomato sauce with feta
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 5.1 eggs
- 127.5 g feta cheese, crumbled
- 2 x 400g canned tomatoes
- 0.85 onion, diced
- 2.55 garlic cloves
- 0.85 tsp oregano
- 1.7 tbsp olive oil
- Fresh basil
- Salt and pepper
Instructions
- 1
Fry onion and garlic in oil until soft. Add tomatoes and oregano, simmer 15 minutes.
- 2
Transfer sauce to an ovenproof dish. Make wells and crack in eggs.
- 3
Scatter feta over the top. Bake at 200°C for 10–12 minutes until whites are set.
- 4
Garnish with basil and serve with GF bread.