We all have ingredients in our kitchen cupboards that we’ve bought with good intentions; but when it comes to cooking up dinner, we’re likely to stick to our familiar recipe repertoire. Not only can this become a little boring and predictable, but it can mean missing out on some delicious meals that are actually fairly straightforward to prepare and whip up!
Olives may be one of the staple ingredients that many of us may have lingering in our larders. Great at any time of day, from snacks to nibbles, adding to salads or sauces, or toppings for pizzas or pasta dishes, there really is no excuse to not know how and when to make use of them.
But hey, maybe we’re just not confident in knowing what they pair well with, what other ingredients they compliment, and whether we prefer the taste of green or black ones. Luckily for you, Fragata Olives have shared delicious ways to enjoy olives, as well as 5 tips for Mediterranean cooking, plus how to marinade them to help get you started.
And on that note, here’s a recipe I’ve created [as part of a paid collaboration] that’s super simple for a lazy weekend morning – or even to be enjoyed at lunchtime if you’re working from home, or how about for a simple and light dinner option. Combining their Green Manzanilla Olives filled with garlic with creamy feta cheese, soft eggs, vibrant kale and chunky mushrooms, you don’t get much more goodness than this healthy and filling meal!
BAKED KALE, OLIVE & FETA EGGS
Ingredients:
- 1 tablespoon oil
- 2 cloves of garlic, crushed
- 1 onion or leek, diced or sliced
- 6 chestnut mushrooms, sliced
- 1 teaspoon mixed herbs
- 3 large handfuls of shredded kale
- 2 tablespoons Fragata Green Manzanilla Olives filled with garlic, sliced
- 2 tablespoons fresh parsley, chopped
- Squeeze of lemon juice
- 3 eggs
- 50g crumbled feta cheese
Make it!
- First heat the oil in a large non-stick pan and add the garlic and onion or leek. Cook for 3-4 minutes until starting to soften.
- Add in the mushrooms and herbs and continue cooking for 2-3 minutes, then add in the kale, olives and parsley and cook for 3-4 more minutes until softening and wilting. Stir in the lemon juice.
- Transfer to a greased ovenproof dish and make 3 slight wells, then crack an egg into each. Scatter over the feta cheese chunks.
- Bake at 180C for 15 minutes until golden and the eggs have set. Leave to stand for 5 minutes, then serve with extra parsley on top.
Notes:
- Serves: 1-2 people
- Enjoy hot or cold
- If you’re not veggie, add crispy bacon pieces at the end
- This dish would go nicely with fresh crusty bread for a more filling meal
- Swap out feta for goat’s cheese for an equally delicious creamy, tangy twist
- Chives as well as parsley would boost the flavour even more