INGREDIENTS:150g Feta cheese, crumbled
250g baby potatoes, halved
220g mixed piccolo tomatoes, halved
2 shallots, thinly sliced
Juice and zest of ½ lemon
1 tsp Pesto alla Genovese
1 tbsp capers
1-2 tbsp extra virgin cold pressed rapeseed oil
Salt and pepper
Hot lemon sauce to serve
Fresh basil to garnish [optional]
- Boil your potatoes in salted water for 15-20 mins until cooked.
- Marinade your tomatoes with pesto, capers, lemon and a drizzle of oil. Season to taste.
- Then sauté shallots in a non-stick frying pan with oil until brown. Crumble in your feta into the gaps of the pan then crack your eggs on top. Fry for 6-8 mins until the eggs are cooked and the cheese starts to turn crispy underneath.
- Serve your warm boiled potatoes by tossing with the tomatoes and then serve the feta fried eggs on top. Garnish with fresh basil and a drizzle of hot lemon sauce.