Courgette, Basil and Feta Baked Eggs

By Charlotte Clarke

Author and food blogger Izy Hossack has created a delicious baked eggs recipe using our Heritage Breeds Copper Marans Hen Eggs and one of her favourite ingredients: the humble courgette!

Using the courgette along with basil, feta and perfectly baked eggs, Izy has created a meal that is simple yet mouth-watering – a sure-fire hit among your friends and family.

Ever had Shakshuka? This is its greener cousin. A fresher take on the dish but still with a salty kick from the feta. A top tip for this is to keep a close eye on your eggs as they bake – a perfectly runny yolk is essential for bread-dunking!

Using Heritage Breeds fresh Copper Marans Hen Eggs, the yolks in this baked eggs recipe are beautifully golden so your meal will look as good as it tastes.

Courgette, Feta and Basil Baked Eggs


Servings 2 people


  • 2 tbsp. olive oil
  • 1 red onion thinly sliced
  • salt to taste
  • 3 medium courgettes
  • 2 cloves garlic crushed
  • 4 Copper Marans Eggs
  • 100 g frozen spinach
  • 3 tbsp. finely grated parmesan cheese
  • black pepper
  • 30 g feta cheese
  • handful of basil leaves


  1. Heat the oil in a large frying pan over a medium heat. Once hot, add the onion to the pan with a pinch of salt and cook until softened – about 5 minutes.
  2. Slice 2 of the courgettes into coins about 2mm thick. Coarsely grate the last courgette.
  3. Add the sliced courgettes to the pan on the heat and another pinch of salt then sauté on medium-low, until golden all over – about 15 minutes.
  4. Stir in the garlic, grated courgette and frozen spinach with 60ml of water. Cover with a lid or large plate and leave on a low heat for the spinach to defrost (5-7 minutes). Remove the lid (careful of the steam!).
  5. Spoon the contents of the pan to a 20cm pie tin (or oven proof frying pan) – you’re going to be baking the eggs in this.
  6. Make 4 little wells in the mixture and crack the eggs into each well. Sprinkle with salt, black pepper and the grated Parmesan.
  7. Place under the grill in your oven until the whites are just set and the yolks are still slightly runny – 3-5 minutes. Remove from the oven and crumble over the feta cheese. Sprinkle on more black pepper and the basil leaves. Serve immediately with toasted bread for dipping.

Baked Eggs Recipe