Ingredients:

  • 2 tablespoons extra-virgin olive oil (30 ml)
  • 1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
  • 2 medium zucchini, cut into 1/4-inch half-moons (about 3 cups / 450 g)
  • 2 cloves garlic, minced (about 2 tsp / 6 g)
  • 1 medium tomato, seeded and diced (optional; about 3/4 cup / 120 g)
  • 1/2 teaspoon fine sea salt, divided (3 g)
  • 1/4 teaspoon freshly ground black pepper (0.5 g)
  • Pinch of red pepper flakes (optional, ~1/8 tsp)
  • 8 large eggs (approx. 560 g total)
  • 4 ounces feta cheese, crumbled (113 g; about 1 cup loosely packed)
  • 2 tablespoons chopped fresh parsley or dill (8 g)
  • 1 tablespoon fresh lemon juice (optional, 15 ml)
  • Freshly ground black pepper to finish
  • 1–2 tablespoons olive oil or drizzle of good extra-virgin olive oil (15–30 ml) (optional)
  • Lemon wedges for serving (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Slice zucchini and onion, mince garlic, crumble feta, and optionally beat eggs lightly if you prefer.
  2. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Add sliced onion and 1/4 teaspoon salt; cook until translucent and beginning to brown, about 4–5 minutes. Add zucchini and a pinch more salt; sauté until zucchini releases moisture and edges are lightly golden, 4–6 minutes. Stir in garlic (and diced tomato, if using) and red pepper flakes; cook 30–60 seconds until fragrant. Taste and adjust seasoning.
  3. Use a spoon to make 6–8 small wells in the vegetable mixture to nest the eggs. Sprinkle crumbled feta evenly over the vegetable base and into the wells.
  4. Crack eggs directly into each well (or crack into a bowl first and pour gently to avoid shells). Season eggs lightly with black pepper and the remaining salt only if desired, keeping in mind the feta is salty.
  5. Transfer the skillet to the preheated oven and bake 10–12 minutes for set whites and slightly runny yolks or 12–15 minutes for firmer yolks. Visual cue: whites should be opaque and set; yolks should jiggle slightly for medium doneness. If tops brown unevenly, loosely tent with foil for the last 2–4 minutes.
  6. Remove from oven, sprinkle with chopped parsley or dill and lemon juice, and drizzle with a little olive oil if desired. Let rest 2 minutes, then serve straight from the skillet with lemon wedges and bread for mopping up the yolks.