Warm, melting feta with spicy Middle Eastern-flavoured vegetables is then topped with a softly poached egg. Serve with a big basket of warm crusty bread to scoop everything up.
Serves: 4
INGREDIENTS
4 large vine tomatoes, diced
2 zucchini, diced
2 cloves garlic, crushed
1 piece preserved lemon, skin thinly sliced
1 teaspoon dried oregano
1 teaspoon smoked paprika
¼ - ½ teaspoon chilli flakes
20 large black olives, pitted
¼ cup olive oil
sea salt and freshly ground pepper
250 grams soft feta
To serve
4 eggs, poached
2 tablespoons dukka
1 piece preserved lemon, skin finely chopped
ground paprika
grilled bread to serve
4 shallow ovenproof dishes
METHOD
Preheat the grill to its highest setting.
Combine the tomatoes, zucchini, garlic, preserved lemon, oregano, paprika, chilli flakes, olives and the oil in a bowl and season well. Divide between the dishes. Cut the feta in half then in half again to create 4 rectangles. Place on top of the vegetables and drizzle with olive oil and a grind of black pepper.
Place the dishes on a rack set in the centre of the oven and grill for 5-7 minutes until the vegetables have softened and the cheese is lightly golden.
To serve: Top the feta with a warm poached egg and sprinkle with dukka, the chopped preserved lemon, a pinch of paprika, salt and pepper. Serve hot with grilled bread. Serves 4
Pantry note: Dukka is a Middle Eastern mix of coarsely ground sesame seeds, nuts, salt and spices such as coriander and cumin. Available at good supermarkets and food stores.
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