These eggs are a flavour bomb! The flavours of earthy beetroot and zesty za'atar all wrapped up in a tangy marinade will jazz up any bougie brunch spread. Plus they're also great for meal prepping - so you can snack on them all week.
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Serves
6
Eggs
Cooked Beetroot
Garlic
Lemon
Red Chilli
Za’atar
Honey
Red Wine Vinegar
Water
Salt
Black Pepper
Salt
Olive Oil
Optional
Feta
Serves
6
Eggs
Cooked Beetroot
Garlic
Lemon
Red Chilli
Za’atar
Honey
Red Wine Vinegar
Water
Salt
Black Pepper
Salt
Olive Oil
Optional
Feta
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This recipe uses large eggs - for medium cook for 5 mins 30 secs; for small, 5 mins.
Step 1.
Prep your the ingredients for the marinade. Zest the lemon, thinly slice the cooked beetroot, smash the garlic cloves and half the red chills lengthways. Set aside them all aside.
Step 2.
Bring a saucepan of water to the boil. Gently lower in the eggs and simmer for 6 mins. Transfer to a bowl of iced water to cool. Once cool, peel the eggs.
Step 3.
In a bowl, combine the beetroot, garlic, lemon zest, chilli, za’atar, honey, red wine vinegar, water and salt. Mix well.
Step 4.
Place the peeled eggs into a clean container. Pour over the beetroot marinade, ensuring the eggs are fully submerged. Cover with a piece of kitchen paper to keep the eggs submerged.
Step 5.
Place the lid on the container and refrigerate for at least 3 hrs, preferably overnight, to allow the flavours to develop and the eggs to take on a vibrant hue.
These eggs will last for up to 4 days in the fridge, the flavour gets stronger each day.
Step 6.
When ready to serve, halve the eggs and drizzle with a little olive oil. Season with black pepper and, if using, crumble over some feta.
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Notes (1)
A
Amy P.
2 days ago
How many mls of red wine do you use?
E
Ella D.
a day ago
·Admin
Hi Amy, it's 75ml. Thanks for flagging, we've updated the recipe :)
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