Baked chilli feta with tomatoes, olives and a poached egg

  • 100g/3½oz feta cheese
  • small handful fresh mint, roughly chopped
  • ½ tomato, sliced
  • 1 tsp dried chilli flakes
  • squeeze lemon juice
  • 1 tbsp olive oil, plus extra for drizzling
  • salt and freshly ground black pepper
  • 2 tbsp Kalamata olives
  • small handful fresh parsley, chopped
  • 1 free-range egg, poached, to serve

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Place the feta, mint, tomato, chilli flakes, and olive oil onto a square of aluminium foil. Season with salt and freshly ground black pepper, then fold up the sides to make a parcel. Squeeze over the lemon juice, place into the oven and bake for ten minutes.
  3. To serve, spoon the baked feta onto a serving plate, scatter over the olives and parsley and place the poached egg on top. Drizzle over some olive oil and serve.


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