Is there anything better than brunchin’ the whole morning? These quick and flavourful Greek egg-stuffed bagels are absolutely fantastic!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat your oven to 180 ºC and lightly grease a baking dish with 1 tablespoon of olive oil.
Carefully cut the holes of the bagels larger, to get a diameter of ca. 5 cm. Place the bagels in the baking dish.
Crack an egg into each bagel hole. Sprinkle the tops of the eggs with dried oregano, salt and pepper. Place the baking dish into the oven and bake until the eggs are set, for about 10-12 minutes.
In the meantime, wash the cherry tomatoes, pat dry and halve. Drain the olives and cut them in half. Wash the herbs, shake dry and coarsely chop them. Crumble the feta cheese. In a medium bowl, mix the tomatoes, olives, and herbs with 2 tablespoons of olive oil.
Remove the baking dish from the oven and garnish with tomatoes, olives, herbs, and feta.
Preparing In The Kitchen
Preheat your oven to 180 ºC and lightly grease a baking dish with 1 tablespoon of olive oil.
Carefully cut the holes of the bagels larger, to get a diameter of ca. 5 cm. Place the bagels in the baking dish.
Crack an egg into each bagel hole. Sprinkle the tops of the eggs with dried oregano, salt and pepper. Place the baking dish into the oven and bake until the eggs are set, for about 10-12 minutes.
In the meantime, wash the cherry tomatoes, pat dry and halve. Drain the olives and cut them in half. Wash the herbs, shake dry and coarsely chop them. Crumble the feta cheese. In a medium bowl, mix the tomatoes, olives, and herbs with 2 tablespoons of olive oil.
Remove the baking dish from the oven and garnish with tomatoes, olives, herbs, and feta.
