Potato-Encrusted Baked Eggs
Makes two servings
4 small red potatoes
½ TB canola oil
½ TB olive oil
2 TB roasted red pepper, chopped
2 scallions, minced
1 small zucchini, minced
Salt and pepper
4 eggs, room temperature (warm in warm tap water if needed)
2 TB feta, crumbled
Wash potatoes and slice thin.
Heat canola oil in a fry pan, cook the potatoes until browned. Remove them to a plate covered with paper towels and set aside.
Roast the red pepper over a gas boiler or in a broiler. Peel, seed and chop.
Heat olive oil in a frying pan. Add scallion, spinach, zucchini, red pepper, salt and pepper to taste and cook until softened.
Spray two small (2-5” 10oz) pyrex bowls with non-stick spray and line the inside with potato slices, leaving two slices for each of the tops. Layer in ¼ of the vegetable mixture to the bottom of the potato bowls.
Crack two eggs into each bowl. Top with remaining filling, feta and potato slices. Bake for 20 minutes, turn off the oven and let rest in the oven for five minutes.
Using a rubber spatula, move egg dish onto a plate and serve with rustic toast.