Friday, 10 October 2008

baked eggs with zucchini, cherry tomatoes and parmesan

A quick and easy alternative to eating out for breaky on the weekend. Try it on your mates...they'll think you put way more effort in than you really did!



3 large organic eggs
1/4 of a leek, sliced thinly
1 medium zucchini, grated and excess water squeezed out
5 cherry tomatoes, halved
1 small clove of garlic, crushed
1-2 tablespoons of grated parmigiano reggiano
Salt and pepper to taste
pancetta optional


Preheat your oven to 180 degrees Celsius
On a medium heat, fry the zucchini, leek and garlic until softened. Don't brown them, just let them sweat and go translucent!
If you're using pancetta, fry off the pancetta before adding the leeks, garlic and zucchini
Remove from heat

Mix in half the Parmesan and season with salt and pepper
Pop it in a baking dish and crack the eggs over the top
Gently move the mixture around so that the egg-whites permeate the mixture slightly
Top with tomato halves, parmesan, salt and pepper

Pop it into the oven for 15-20 minutes. I like to under do it so that the yokes are still a little soft but everything has had a chance to set.

Remove from oven, let it cool and set for a few minutes.

Serve garnished with freshly chopped flat leaf parsley and your favourite breakfast drink.