Ingredients
Serves 2
- 8 large mixed olives, stoned and torn in half (it just looks better)
- 6 baby plum tomatoes or cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1/3 cucumber, peeled and diced
- 1 tsp honey
- a pinch of smoked paprika
- 2 tbsp olive oil
- 1 tbsp butter
- 5 eggs, beaten
- 100g feta cheese
- a few sprigs of fresh mint
Method
- Preheat the oven to 180°C.
- Prepare all the vegetables and have them ready to go.
- Stir the honey and smoked paprika into the oil and set aside.
- Melt the butter in an ovenproof non-stick pan over a medium-high heat. Season the eggs. When the butter starts to foam, add the eggs to the pan. Stir and scrape the eggs around the pan with a spatula for 2 minutes, then pat them down and allow the bottom to set while you put the veg on top.
- Working quickly, crumble over the feta cheese, then drizzle over the smoked paprika oil. Put the pan in the oven for 1 minute to warm everything through – you want to keep the eggs soft and silky.
- Serve in the pan with a scattering of fresh mint leaves on top.
