• Filo egg cups

    Serves: 4

    Ingredients

    • 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

    Instructions

    1

    Preheat the oven to 180°C and grease 4 ovenproof ramekins with butter.

    2

    Cut the filo sheets in half. Line the ramekins with two pieces of overlapping pastry and brush with butter.

    3

    Add some of the roasted tomatoes, roasted peppers, piquanté peppersand feta. Crack an egg into each cup and season.

    4

    Bake until the egg is cooked and the pastry crisp, 8 - 12 minutes.

    5

    Remove from the oven and serve with plenty of fresh rocket.

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