Ingredients:

  • 1 pint Cherry or Grape Tomatoes
  • 1/2 cup Pitted Kalamata Olives
  • 1/4 medium Red Onion, thinly sliced
  • 2 cloves Garlic, thinly sliced
  • 1 teaspoon Dried Oregano
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 3 tablespoons Extra Virgin Olive Oil
  • Salt, to taste (use sparingly)
  • Freshly Ground Black Pepper, to taste
  • 7 oz (200g) Full-fat Feta Cheese Block
  • 2 Large Eggs
  • 1 tablespoon Fresh Parsley or Dill, roughly chopped

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In an oven-safe skillet or baking dish (8–10 inches recommended), toss the tomatoes, olives, onion, sliced garlic, dried oregano, red pepper flakes (if using), olive oil, a small pinch of salt, and pepper. Spread them into an even layer.
  3. Create a space in the centre of the vegetable mixture and place the entire block of feta cheese directly into it.
  4. Place the dish in the preheated oven and bake for 12–15 minutes until the vegetables begin to soften and the feta warms through.
  5. Carefully remove the dish from the oven. Using the back of a spoon, gently make two small depressions (wells) in the feta/vegetable mixture, wide enough to comfortably hold an egg.
  6. Gently crack one egg into each well, taking care not to break the yolks.
  7. Return the dish to the oven. Bake for an additional 6–8 minutes, or until the egg whites are set and the yolks reach your desired consistency.
  8. Remove from the oven. Let it rest for 2 minutes. Sprinkle generously with fresh parsley or dill and serve immediately with crusty bread for dipping.