Zucchini and feta baked eggs are a vegetable-forward Greek breakfast dish made by squeezing the liquid from grated zucchini, sautéing it in olive oil and baking eggs over the top. Drying out the zucchini well is what keeps the eggs from turning watery in the oven. Finished with crumbled feta, this recipe is a filling breakfast made from simple ingredients.
Salt the grated zucchini and let it sit for 10 minutes, then squeeze out the liquid well in a cloth.
Heat the olive oil in a pan, add the drained zucchini and sauté for 10 minutes until all the liquid evaporates.
Transfer the sautéed zucchini to a small baking dish, crack the eggs on top and sprinkle with dill, salt and black pepper.
Bake the dish in the oven preheated to 190°C for 12 minutes until the whites set but the yolks stay soft.
As soon as it comes out of the oven, scatter over the crumbled white cheese and serve hot.
Squeeze the zucchini well to remove its liquid; leftover moisture makes the baked eggs watery in the oven. Allergens: contains milk and dairy (white cheese) and egg.
Cracking the eggs in right before baking keeps the yolks brighter; eggs cracked and left waiting turn duller.
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