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.
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