1 ripe Aubergine
2 Eggs (I used Quail)
Chili flakes (optional)
1). Preheat the oven to 200c
For a large egg you may want to remove a little of the flesh from the hole.
Make shallow cuts in the aubergine drizzle with the oil and season with salt pepper and chili flakes.
Crumble a little Feta into the hole and break an egg on top of the cheese.
Put a little more cheese on top of that and bake till golden brown.
Arrange on the plate and season with sea salt.
Drizzle with olive oil and pile up some Feta on top.
Serve with a fruity red such as a Beaujolais and a crusty baguette