Egg recipes
This Greek vegetable breakfast dish is made by squeezing the moisture from grated zucchini, sautéing it in olive oil, then cracking eggs on top and baking them. Removing the zucchini’s moisture helps the eggs bake without becoming watery. Finished with crumbled feta, it is a satisfying breakfast made with simple ingredients.
Salt the grated zucchini and let it sit for 10 minutes, then squeeze out the moisture thoroughly with a clean cloth.
Heat the olive oil in a skillet, add the drained zucchini, and sauté for 10 minutes until all the moisture has evaporated.
Transfer the sautéed zucchini to a small baking dish, crack the eggs over it, and sprinkle with dill, salt, and black pepper.
Bake in an oven preheated to 190°C / 375°F for 12 minutes, until the egg whites are set and the yolks are still soft.
As soon as you take it out of the oven, sprinkle the crumbled feta over the top and serve hot.
Squeeze the zucchini thoroughly; any remaining moisture can make the eggs watery in the oven. Allergen: contains milk and dairy products (feta) and eggs.
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