I’ve also made this with courgettes, tender stem broccoli and lots of cherry tomatoes or sundried tomatoes and olives dotted in. Add feta or mozzarella if you fancy – either to go in the oven and bake or to scatter over the top at the end. Get fancier with adding lemon zest or finely chopped preserved lemons or a sprinkle of dried herbs like oregano or mint or za’atar or serve alongside some smoked salmon or my favourite, smoked trout
Feeds 4 in 15 minutes
Preheat the oven to 200C and meanwhile spread the vegetables and the herb stalks out on an oiled baking tray then make gaps and crack the eggs in the spaces.
Season everything with salt and pepper and place in the oven for 5-10 minutes until the whites are set and the yolks are still yolky. Keep a close eye on them after about 5 minutes!
Top with spring onions, the fresh herbs and any other toppings then serve up straight away.
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