Filo egg cups
- 30ml (2 tbsp) melted butter
- 4 sheets filo pastry
- 200g roasted vine tomatoes
- 150g roasted peppers
- 45ml (3 tbsp) chopped piquanté peppers
- 100g feta, crumbled
- 4 eggs
- sea salt and freshly ground black pepper, to taste
- fresh rocket, to serve
Preheat the oven to 180°C and grease 4 ovenproof ramekins with butter.
Cut the filo sheets in half. Line the ramekins with two pieces of overlapping pastry and brush with butter.
Add some of the roasted tomatoes, roasted peppers, piquanté peppersand feta. Crack an egg into each cup and season.
Bake until the egg is cooked and the pastry crisp, 8 - 12 minutes.
Remove from the oven and serve with plenty of fresh rocket.