Description
Individual serving-size eggs baked in ramekins, with a Greek flair.
Ingredients
- 1 Tablespoon Olive Oil
- 1 clove Garlic, Minced
- 1 whole Shallot, Finely Diced
- ½ teaspoons Ground Cumin
- 1 dash Crushed Red Pepper
- 1 pinch Cayenne Pepper
- ½ pints Cherry Tomatoes, Halved
- 1 cup Zucchini, Diced
- 1 whole Pita Flat, Quartered
- 4 Tablespoons Feta Cheese, Crumbled
- 4 whole Eggs
- 4 teaspoons Heavy Cream
- 2 Tablespoons Basil, Chopped
- Salt And Pepper
Preparation
1. Preheat oven to 350 degrees F. Spray four ramekins with cooking spray and set in a baking pan.
2. Heat olive oil in a skillet over medium heat. Add garlic, shallot, cumin, crushed red pepper, cayenne pepper, and a sprinkle of salt. Cook for about two minutes until fragrant and shallot softens. Toss in tomatoes and zucchini, stir to combine, and continue to cook for a few minutes until the tomatoes release their juices.
3. To assemble, tuck a piece of the quartered pita into each of the ramekins. Top with about a tablespoon of the tomato mixture followed by a tablespoon of feta cheese. Then crack one egg into each of the ramekins. (Note: Make sure to even out the ingredients in the ramekin before cracking the egg on top so that the egg sits and will cook evenly.)
4. Pour a teaspoon of the heavy cream over each of the eggs (this prevents drying out during baking). Sprinkle lightly with salt and pepper, then bake at 350 degrees F for 15 to 20 minutes until eggs are set.
5. Top with a bit of the tomato mixture and basil. Serve immeditately and enjoy!
