Baked Greek Salad Cheese with Tomatoes and Eggs
If you’re looking for an anytime, any-day comfort dish, then look no further than our baked Greek salad cheese with tangy tomatoes and delicious baked eggs.
Using ingredients you’re bound to have in your fridge and store cupboard, it’s ready in just over half an hour and is bursting with flavour. If you’re feeling cheeky, dip some crusty bread into the oozing yolk – and who cares if it dribbles down your chin a little?!
Serves 2 | Time: 35 mins | Difficulty: Easy
Ingredients
- 180g YAMAS! Greek Salad Cheese, crumbled
- Two eggs
- 1 tin of chopped tomatoes
- 1 tbsp tomato purée
- 1 small red pepper, chopped
- 1 small white onion, chopped
- 1 fresh chilli, sliced
- A handful of fresh basil, chopped
- Seasoning to taste
- Olive oil
Method
- Preheat the oven to around 200°C.
- Pour a tablespoon of oil into a frying pan on medium heat and sauté the chopped onions and peppers until softened.
- Pour the tomatoes into the pan, simmer for 15 minutes, and season to taste.
- Transfer the mixture to an oven-proof dish with two small wells in the centre. Crack an egg into each well.
- Sprinkle over fresh chopped chillies, crumbled YAMAS! Greek Salad Cheese, and drizzle with olive oil.
- Bake in the oven for 10-12 minutes or until the eggs are cooked to taste and the feta is browning.
- Top with fresh chopped basil for vibrancy and freshness.
- Grab the nearest family and friends then together, enjoy your delicious tomato and egg bake with YAMAS! Greek Salad Cheese!
Make this dish even better by dipping crusty bread into your egg yolks – you know you want to…
A comforting dish that you can enjoy any time of the year!
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