BAKED "FETA" BRUNCH
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Yes, it’s that once-viral TikTok Baked Feta Pasta. But dairy-free. And minus the pasta!
The last time I made this sauce for my family, everyone thought it looked like shakshuka without the eggs. So I figured, why not add the eggs and have it for brunch?!? Honestly, though, this combo is so good, I’d eat it for any meal of the day. Give it a go and let me know what you think!
Ingredients for 4 servings:
3 pints (750 grams) grape or cherry tomatoes
4 cloves garlic, smashed
1/4 cup extra-virgin olive oil, divided
Kosher salt and fresh black pepper
1 block (8-oz. or 200 grams) Spread’Em Kitchen semi-soft fermented vegan cheese or feta cheese, drained
1/2 tsp crushed red pepper flakes (optional)
4 to 8 large eggs, at room temperature
fresh basil and/or micro greens for garnish
optional for serving: pita chips, crusty bread (non-keto), keto-friendly crisp bread, spiralized zucchini, toast, pasta, roasted vegetables, or savoury waffles or pancakes
Directions if using Dairy-Free Cheese:
Preheat oven to 400F.
In a large cast-iron skillet or baking dish, combine the tomatoes, garlic, and most of the olive oil. Sprinkle with salt, pepper, and most of the red pepper flakes. Bake for 25 minutes.
Remove from the oven and place the dairy-free cheese block in the middle of the tomatoes. Drizzle with the leftover oil and sprinkle with salt, pepper, and the remaining red pepper flakes.
Return skillet to the oven and bake for another 10 to 15 minutes or until the cheese is soft and the tomatoes have burst. Remove from the oven and reduce oven temperature to 350F.
Mash the tomatoes and cheese with a fork and stir well to combine. Make wells for each egg and crack and egg into each one. Sprinkle eggs with salt and pepper.
Return the skillet to the oven and bake until the egg whites are cooked but the yolk is still runny, approximately 8 to 10 minutes. Adjust seasoning to taste and garnish with fresh basil or micro greens.
Enjoy immediately with pita chips, crusty bread, or keto-friendly crisp bread for dipping. Alternatively, serve on top of spiralized zucchini, toast, pasta, roasted vegetables, or even savoury waffles or pancakes.
Directions if using Feta:
Preheat oven to 400F.
In a large cast-iron skillet or baking dish, combine the tomatoes, garlic, and most of the olive oil.
Place feta in the middle of the tomatoes and drizzle with the remaining oil. Sprinkle the tomatoes and feta with salt, pepper, and red pepper flakes.
Bake for 35 minutes or until the feta is soft and the tomatoes have burst. Remove from the oven and reduce oven temperature to 350F.
Mash the tomatoes and feta with a fork and stir well to combine. Make a well for each egg and crack an egg into each one. Sprinkle the eggs with salt and pepper.
Return the skillet to the oven and bake until the egg whites are cooked but the yolk is still runny, approximately 8 to 10 minutes. Adjust seasoning to taste and garnish with fresh basil or micro greens.
Enjoy immediately with pita chips, crusty bread, or keto-friendly crisp bread for dipping. Alternatively, serve on top of spiralized zucchini, toast, pasta, roasted vegetables, or even savoury waffles or pancakes.
