Courgette and Feta Egg Muffins with Chipotle Ketchup

Enjoy warm with buttered toast or straight from the fridge

by Justina Sullivan
Courgette-and-Feta-Egg-Muffins-with-Chipotle-Ketchup-Recipe

Courgette and Feta Egg Muffins with a Smoky Chilli Kick

Simple, healthy courgette and feta egg muffins are a fun breakfast option or snack. The grated courgette adds moisture and body, keeping the muffins soft and tender, while the crumbled feta brings a satisfying texture and a salty, savoury bite.

A blend of harissa, dried oregano, fennel adds a subtle layer of flavour that keeps things interesting without overpowering the eggs. Chipotle ketchup delivers a much-needed smoky, tangy kick. Serve warm with toasted buttered bread, or keep them in the fridge and enjoy them cold later on.

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Courgette-and-Feta-Egg-Muffins-with-Chipotle-Ketchup-Recipe
Print Recipe

Courgette and Feta Egg Muffins with Chipotle Ketchup

Soft and flavourful courgette and feta egg muffins make a healthy breakfast or snack, with added herbs for extra depth. The smoky chipotle ketchup adds a bold, tangy kick.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 9 muffins

Ingredients

Muffins

  • 6 eggs
  • 3 tbsp breadcrumbs
  • 1 large courgette, grated
  • 2 spring onions, finely sliced
  • Small handful chopped coriander
  • 150g feta, crumbled
  • 1 tsp dried oregano
  • 1/2 tsp ground fennel
  • 2 tsp harissa
  • Butter for greasing

Chipotle Ketchup

  • 2 tbsp ketchup
  • 2 tbsp chipotle in adobo sauce, minced
  • Small squeeze of lemon or lime juice

Instructions

  • Prepare the courgette: Grate the courgette and place it in a sieve. Sprinkle with a little salt and leave for 5–10 minutes to draw out excess moisture. Using your hands, squeeze out as much liquid as possible (or wrap in a tea towel and squeeze until thoroughly dry).
  • Mix the batter: In a bowl, whisk the eggs. Add the breadcrumbs and allow them to soak for a couple of minutes.
  • Next, add the squeezed-dry courgette and remaining ingredients. Season well with salt and pepper, then mix until well combined.
  • Bake: Divide the mixture between buttered muffin tins. Bake at 180°C for 30 – 35 minutes, or until set and golden.
  • Make the chipotle ketchup: Combine all ingredients in a small bowl and mix well.
  • To Serve: Allow muffins to cool slightly before removing from the tin. Serve warm with chipotle ketchup. Leftovers can bestored in the fridge for up to 24 hours and eaten cold.

Notes

Notes: In this recipe, dried oregano leaves can be substituted for dried fenugreek leaves