Baked Eggs with Feta & Dill


Preheat oven to 400°

An ideal brunch dish, served with a spinach and orange salad.


olive oil

1 ½ cups coarsely chopped plum tomatoes (2-3)

2 green onions, thinly sliced

pinches of salt

1/4 cup crumbled feta cheese

2 Tbsp chopped dill

4 eggs

black pepper

dill sprigs (optional)

Serves 4


Lightly oil 4 custard cups.

Heat 1 tsp or so of oil in a frying pan over medium heat. Add tomatoes and stir just until they begin to soften, about 1-2 minutes.

Stir in green onions and salt.

Fill bottom of custard cups with tomato mixture. Sprinkle feta and dill overtop. Use a spoon to create a hollow in the mixture.

Carefully crack one egg into each hollow. Sprinkle with salt + pepper. Place a small sprig of dill on the yolk.

Bake just until eggs are set, about 15 minutes for runny eggs.

Serve with warm, buttered toast.

Source: LCBO magazine, Spring 2010