Ingredients
4
4 servings
- •2 teaspoons fennel seeds
- •sea salt to taste
- •8 teaspoons lemon-infused olive oil
- •2 medium red bell peppers, julienned
- •2 medium yellow bell peppers, julienned
- •7 stalks green onions, thinly sliced
- •1 chile pepper, minced
- •2 cloves garlic, minced
- •freshly ground black pepper to taste
- •2 medium avocados, chopped
- •1 cup crumbled feta cheese
- •8 large eggs
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Crush the fennel seed in a mortar and mix with a little sea salt.
- Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
- Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
- Bake in the preheated oven until eggs are set, about 15 minutes.
Nutritional Facts
Per 4 servings
- Calories: 607
- Carbohydrate: 23g
- Fat: 48g
- Fiber: 10g
- Protein: 26g
- Sugar: 9g
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