Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 2 medium Zucchini (Courgette), cut into 1/2-inch cubes
  • 1/2 tsp Sea Salt, divided
  • 1/4 tsp Black Pepper, freshly ground
  • 1 large clove Garlic, finely minced
  • 1/2 tsp Dried Oregano
  • 4 oz Feta Cheese (Block), crumbled
  • 4 Large Eggs
  • 1 Tbsp Fresh Dill, roughly chopped, for garnish
  • Pinch Red Pepper Flakes (Optional)

Instructions:

  1. Preheat your oven to 400°F (200°C) or set the broiler/grill to medium-high heat. Heat the olive oil in the oven-safe skillet over medium-high heat. Add the cubed zucchini, 1/4 teaspoon of salt, and pepper. Sauté for 5-7 minutes until the zucchini is tender, slightly caramelized, and any excess moisture has evaporated. Reduce heat to medium, then stir in the minced garlic and oregano. Cook for 1 minute until fragrant.
  2. Remove the skillet from the heat. Crumble the feta cheese evenly over the zucchini mixture and stir gently, allowing some of the cheese to melt slightly. Use the back of a spoon to create four distinct shallow wells (or 'nests') in the zucchini mixture, spaced evenly around the skillet.
  3. Crack each egg individually into a small bowl, then gently slide one egg into each of the four prepared wells. Sprinkle the remaining salt and optional red pepper flakes over the eggs. Transfer the skillet to the preheated oven (400°F/200°C). Bake for 8-10 minutes, or until the egg whites are completely opaque and set, but the yolks are still slightly jiggly.
  4. Carefully remove the skillet from the oven. Allow it to rest for 1 minute. Sprinkle liberally with fresh dill (or parsley). Serve immediately, straight from the skillet, ideally with toasted sourdough.