Sustainable and delicious Mediterranean brunch.
Ingredients for 4 portions
- Feta cheese (crumbled into pieces) 100 g
- Focaccia bread (torn into pieces) 120 g
- Eggs 4
- Vine tomatoes (cut into quarters) 8
- Fresh basil
- Extra virgin olive oil 2 tbsp
- Black pepper to taste
- Sea salt to taste
Preparation
Toss the tomatoes in a little olive oil with a pinch of salt and pepper. Arrange in a frying pan or ovenproof skillet.
Roast the tomatoes at 170°C for approximately 15-20 mins, until they have taken on a little colour and are soft to the touch.
Toss the focaccia in a little olive oil and add to the pan in between the tomatoes, then put the pan back into the oven for 3 mins.
Remove the pan from the oven again and crack the eggs into it, one at a time.
Dot the feta cheese around the surface, then put back in the oven until the egg white is just about set with the egg yolk still runny.
Drizzle with a little more extra virgin olive oil, sprinkle on some black pepper and a few fresh basil leaves.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.