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Golden Sweetcorn Courgette Feta Egg Cups with Tomato
Oven-baked courgette, sweetcorn, feta, and egg cups with a lemony tomato topping.
35 min410 kcal4 base servings
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Prep the vegetables
Heat the oven to 200C/180C fan/gas 6. Coarsely grate the courgettes, put them in a sieve, and squeeze out as much liquid as you can. Slice the spring onions, halve the tomatoes, chop the mint, zest the lemon, and cut the lemon into wedges.
Timer: 10 min