Broccoli & Feta Baked Eggs

Breakfast & Brunch

Broccoli & Feta Baked Eggs





When it comes to breakfast, I’m a big fan of a one-pan wonder with minimal washing up, & this Broccoli & Feta Baked Eggs hits the spot every time.  Ready in under 10 minutes, it’s the best brekkie in a hurry but also easy to impress any weekend guests with. I used purple sprouting but use any type you like – regular broccoli or tenderstem. Try swapping the broccoli for asparagus from the end of April when it’s in season. I’d also enjoy this ANY TIME of day.  Works brilliantly for a superfast supper.


  1. Preheat the oven to 220C.  In a large wide frying pan (with an oven proof handle), add the broccoli to the pan with about 4 tbsp of boiling water. Put the lid on and let it steam for about 2 minutes or until the liquid has been absorbed.
  2. Take off the lid, push the broccoli to the side of the pan to clear a bit of space, add the butter/ghee to the empty space and fry the garlic, spring onions and spice mix for 45 seconds or until the garlic is softened but not brown. Add a little sea salt and pepper, then stir everything together to coat the broccoli.
  3. Make 4 gaps (as best you can) and crack the eggs into each gap.  Sprinkle over salt and then pop the pan in the oven for about 3-5 minutes until the whites have just set and the yolk is still runny (OR put the lid back on for a final 3-5  minutes or until the whites have set).
  4. Then remove the pan from the oven,  scatter over the feta and squeeze some lemon juice onto the broccoli. Sprinkle over some chilli and herbs to finish.


  • 300g (purple sprouting) broccoli
  • 4 eggs
  • 2 tbsp butter or ghee
  • 3 spring onions, finely sliced
  • 1 fat clove garlic, finely chopped
  • 1 tbsp berbere/harissa/garam masala/your favourite spice mix
    To Serve:
  • chilli flakes or try Pul Biber or Urfa chilli or fresh chopped chilli
  • ½ a lemon
  • 100g feta, crumbled
  • Optional – fresh coriander or herbs + extra chilli

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