Warm, melting feta with spicy Middle Eastern-flavoured vegetables is then topped with a softly poached egg. Serve with a big basket of warm crusty bread to scoop everything up.
Serves: 4
INGREDIENTS
4 large vine tomatoes, diced
2 zucchini, diced
2 cloves garlic, crushed
1 piece preserved lemon, skin thinly sliced
1 teaspoon dried oregano
1 teaspoon smoked paprika
¼ - ½ teaspoon chilli flakes
20 large black olives, pitted
¼ cup olive oil
sea salt and freshly ground pepper
250 grams soft feta
To serve
4 eggs, poached
2 tablespoons dukka
1 piece preserved lemon, skin finely chopped
ground paprika
grilled bread to serve
4 shallow ovenproof dishes
METHOD
Preheat the grill to its highest setting.
Combine the tomatoes, zucchini, garlic, preserved lemon, oregano, paprika, chilli flakes, olives and the oil in a bowl and season well. Divide between the dishes. Cut the feta in half then in half again to create 4 rectangles. Place on top of the vegetables and drizzle with olive oil and a grind of black pepper.
Place the dishes on a rack set in the centre of the oven and grill for 5-7 minutes until the vegetables have softened and the cheese is lightly golden.
To serve: Top the feta with a warm poached egg and sprinkle with dukka, the chopped preserved lemon, a pinch of paprika, salt and pepper. Serve hot with grilled bread. Serves 4
Pantry note: Dukka is a Middle Eastern mix of coarsely ground sesame seeds, nuts, salt and spices such as coriander and cumin. Available at good supermarkets and food stores.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!