From Food & Wine
Poached Eggs With Baked Feta
Six 3-inch squares of rosemary focaccia, halved horizontally
2 tablespoons extra-virgin olive oil, plus more for brushing
10 ounces feta cheese, cut into 6 slabs
Aleppo pepper or ancho chile powder, for sprinkling
6 large eggs
18 pitted kalamata olives
1 tablespoon chopped sage
- Preheat the broiler and position a rack 6 inches from the heat. Bring a large deep skillet of water to a simmer. Brush the focaccia with olive oil and broil until lightly toasted.
- Put a slab of feta into each of 6 individual gratin dishes. Drizzle each slab with 1 teaspoon of the oil. Sprinkle lightly with Aleppo pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.
- Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes.
- Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt. Sprinkle with Aleppo pepper, the olives and sage. Serve with the focaccia.