Recipe of Myrssini Lambraki,
"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)
Ingredients (for 4 people):
4 tea-cups of broccoli florets
12 cherry tomatoes
4 eggs
1 tea-cup of hard Feta cheese, finely crumbled
1 tea-cup of Greek thick yoghurt (or Katiki cheese)
5-6 tbsp of olive oil + 1-2 extra tbsp for brushing
1/2 tsp of dried oregano
salt
pepper
Method:
Preheat the oven to 180°C. Brush a spacious pyrex dish with the extra olive oil and leave aside.
Blanch the broccoli florets in salted boiling water for 8 minutes in high heat until they are tender enough but not overcooked. Drain in a colander and transfer the broccoli into the pyrex dish.
Arrange the tomatoes among the broccoli florets and in the gaps that are created, carefully break the eggs.
In a bowl thoroughly mix the feta cheese with the yoghurt (or the Katiki cheese) and then with a spoon scatter the mixture on and around the broccoli and the tomatoes without though, covering the eggs.
Drizzle with the olive oil, season with salt and pepper and sprinkle with the oregano. Put in the oven and bake for 10-12 minutes or according to how long you prefer your eggs cooked.
Serve with 1 egg on each plate and divide the broccoli and the tomatoes accordingly. Serve along with crusty country-style bread and for a more filling meal along with some fries.
4 tea-cups of broccoli florets
12 cherry tomatoes
4 eggs
1 tea-cup of hard Feta cheese, finely crumbled
1 tea-cup of Greek thick yoghurt (or Katiki cheese)
5-6 tbsp of olive oil + 1-2 extra tbsp for brushing
1/2 tsp of dried oregano
salt
pepper
Method:
Preheat the oven to 180°C. Brush a spacious pyrex dish with the extra olive oil and leave aside.
Blanch the broccoli florets in salted boiling water for 8 minutes in high heat until they are tender enough but not overcooked. Drain in a colander and transfer the broccoli into the pyrex dish.
Arrange the tomatoes among the broccoli florets and in the gaps that are created, carefully break the eggs.
In a bowl thoroughly mix the feta cheese with the yoghurt (or the Katiki cheese) and then with a spoon scatter the mixture on and around the broccoli and the tomatoes without though, covering the eggs.
Drizzle with the olive oil, season with salt and pepper and sprinkle with the oregano. Put in the oven and bake for 10-12 minutes or according to how long you prefer your eggs cooked.
Serve with 1 egg on each plate and divide the broccoli and the tomatoes accordingly. Serve along with crusty country-style bread and for a more filling meal along with some fries.
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