Eggs au Gratin with Vegetables

A healthy twist on a hearty classic.

Ingredients

• 2 teaspoons fennel seeds
• sea salt to taste
• 8 teaspoons lemon-infused olive oil
• 2 medium red bell peppers, julienned
• 2 medium yellow bell peppers, julienned
• 7 stalks green onions, thinly sliced
• 1 chile pepper, minced
• 2 cloves garlic, minced
• freshly ground black pepper to taste
• 2 medium avocados, chopped
• 1 cup crumbled feta cheese
• 8 large eggs

Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Crush the fennel seed in a mortar and mix with a little sea salt.
3. Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
4. Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
5. Bake in the preheated oven until eggs are set, about 15 minutes.