A new obsession in our household are these roasted tomato, garlic, and feta eggs. They are so easy to make and taste so good. So good that my husband asked me to make them three mornings in a row!
I used fresh garlic scapes and tomatoes from my garden. Then added organic goat feta, local farm fresh eggs and served it on top of whole grain toast. There is just something so special about walking out your back door and picking fresh veg from the vine. One of the many reasons I love summertime.
As most of you know, I try to keep my meals high in protein, high in fibre with a gallop of fat and breakfast is no exception. Making sure I am starting the day fueled properly for my morning workout and the day ahead. In my mind it sets the stage for my meals to follow. My goal for each meal is simple – protein, high fibre vegetable or carbohydrate paired with healthy fat. No need to over complicate things as soon as you start practicing this way it becomes easier and easier.
Here is my roasted tomato, garlic and feta egg recipe.
Using a cast iron medium sized pot add the ghee. Turn the burner to medium-high heat. Once ghee is melted add tomatoes and garlic. Let roast for about 3 minutes. Then add feta cheese and mix well. Next add 6 eggs and cover with a lid. Turn the burner to medium-low and let cook for 5 minutes. This leaves the eggs slightly runny. Cook for less or more time depending how you like your eggs. Once eggs are cooked, transfer to a plate with a whole grain toast. Serve and enjoy!
Serves 2
Ingredients
1 tbsp ghee or avocado oil
1/3C halved cherry tomatoes
1 garlic scape or garlic clove, chopped or minced
1/4C feta cheese
6 eggs
2 slices of whole grain toast
