Egg bake



Serves 1:

3 tomatoes, chopped
1 clove of garlic, crushed
1-2 small potatoes, thinly sliced
1/3 of a leek, chopped
2 eggs
100g of feta cheese, crumbled
Mozarella, sliced (or any other meltable cheese, grated)
Squeeze of lemon juice
Dried chilli flakes
Dried rosemary
Celtic sea salt
Black pepper
1 TSP of organic, raw, virgin coconut oil
Any other vegetables that you want to add – mushrooms, spinach, kale, peppers are all good options.



Pre-heat oven at 160°c

Par boil the potatoes until soft then drain and leave to cool.

Melt the coconut oil in two frying pans, adding the potatoes to one with a sprinkle of sea salt. Keep turning until they start to brown. Add in the chopped leek a minute or two before you take them out, followed by a sprinkle of rosemary.

Whilst doing this, add two of the chopped tomatoes to the other frying pan with a little salt, pepper and chilli flakes. Continue to stir until they start to soften. Once they start to form a sauce, add in the garlic and a squeeze of lemon juice and continue to cook until all of the tomatoes have reduced into the sauce.

Layer a medium sized oven proof dish firstly with the tomato sauce, followed by the sautéed potatoes. Crumble the feta cheese over then add the remaining tomatoes and any other vegetables that you have chosen to add, leaving two small gaps for the eggs to be cracked into.

Once all the layers are done, crack the eggs into the gaps then add the mozzarella cheese around the eggs. Sprinkle the eggs with salt and pepper.

Place in the oven for roughly ten minutes or until the cheese starts to brown and the eggs are cooked.

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