Jamie and I have toyed with the idea of going veg. We rarely eat red meat (once a week at best, usually in the form of taco night) and are supremely bored with chicken. I’m pretty sure I’d miss bacon, though…like the deserts miss the rain. A couple of items from the meat group we wouldn’t be willing to give up are fish and eggs, the latter which have become a fairly regular meal in our house. Most often we’re making delicious bacon, egg, and cheese sandwiches on english muffins with iced coffee and red grapes on the side = one of those amazing anytime meals. Jamie makes one hell of a fried egg, but I’m not quite as talented so when I’m at the helm, I usually go the baking route. A couple of my all-time fave baked egg recipes include Huevos Rancheros and Toad in a Hole — but recently I came across this and this (um, double yum) and decided to meld the two into my own adaptation with a Greek flair.

  • Ingredients
  • – 1 tbsp. olive oil
  • – 1 garlic clove, minced
  • – 1 shallot, diced finely
  • – 1/2 pint of cherry tomatoes, halved
  • – 1 cup zucchini, diced
  • – 1/2 tsp. ground cumin
  • – dash of crushed red pepper
  • – pinch of cayenne pepper
  • – 1 pita flat, quartered
  • – 4 tbsp. crumbled feta cheese
  • – 4 whole eggs
  • – 4 tsp. heavy cream
  • – basil to garnish
  • – salt + pepper

1.) Preheat oven to 350 degrees F. Spray four ramekins with cooking spray and set in a baking pan.

2.) Heat olive oil in a skillet over medium heat. Add garlic, shallot, cumin, crushed red pepper, cayenne pepper, and a sprinkle of salt. Cook for about two minutes until fragrant and shallot softens. Toss in tomatoes and zucchini, stir to combine, and continue to cook for a few minutes until the tomatoes release their juices.

3.) Assemble!

Tuck a piece of the pita into each of the ramekins…

Top with about a tablespoon of the tomato mixture followed by a tablespoon of feta cheese…

Then crack one egg into each of the ramekins.

NOTE: Make sure to even out the ingredients in the ramekin before cracking the egg on top so that the egg will set and cook evenly.

Pour a teaspoon of the heavy cream over each of the eggs — this prevents drying out during baking. Sprinkle lightly with salt + pepper, then bake at 350 degreesĀ for 15 to 20 minutes until eggs are set.

4.) Top with a bit of the tomato mixture and basil chiffonade. Serve immeditately and enjoy!

Seriously, I would eat just about anything served in a ramekin. They’re too adorable — it’s because they’re tiny. Do you have any tasty egg recipes I should know about? Or any that involve a ramekin? Do you absolutely love ramekins but rarely ever use them? Yeah, me too.

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