Eggs
Feta, broken into small cubes
Baked Gigantes, warmed
While I've cooked these in those Spanish terracotta dishes you could use any oven-proof dish from fry pans to soufflé dishes.
Loosely lay the baked gigantes over the base of your dish and generously dot the surface with pieces of feta - make sure you don't fill the dish to the top as there needs to be room for the eggs
Make two indentations in the surface and carefully break an egg over each indentation - the yolk should rest this hollow and the whites should cover the surface.
Bake in a moderate oven until the whites have set.
Serve with crusty bread.
Feta is my weakness. Therefore, I must try this dish. Must! Thanks for posting it!
ReplyDeleteI just wanted to let you know that the WHB #218 roundup is now live. Thank you once again for the opportunity to host this always-illuminating event. Bookmarked a bunch of these recipes, as usual.
ReplyDeletewow, great job! you cust made me hungry.
ReplyDeletethanks for sharing.
Thanks Jaime, hope you get to try it!
ReplyDeleteThanks Rachel for hosting!
Thanks Carsten!