Greek Baked Eggs with Leeks, Kalamata Olives and Goat Cheese

Ingredients

* 2 teaspoons Olive Oil
* 2 whole Leeks (white Parts Only), Cut In Half Lengthwise And Thinly Sliced
* 1 whole Red Bell Pepper, Cut Into Thin 1-inch Lengths
* ¼ teaspoons Kosher Salt
* ½ teaspoons Freshly Ground Black Pepper
* ¼ cups Thinly Sliced Kalamata Olives
* 1 teaspoon Minced Fresh Oregano (or 1/2 Teaspoon Dried Oregano)
* 2 Tablespoons Crumbled Goat Cheese
* 4 whole Large Eggs

Preparation Instructions

Preheat the oven to 400 degrees F. You’ll need 2 ramekins with a capacity that will hold 2 eggs plus the veggies.

Heat olive oil in a medium skillet over medium heat. Add leeks and red bell pepper, and sauté until the vegetables are just tender. Season with kosher salt and black pepper.

Sauté for 3-4 minutes, or until the vegetables are just tender. Remove the skillet from the heat and stir in kalamata olives and fresh oregano.

Divide the vegetable mixture between two ramekins. Crumble goat cheese over the vegetables. Crack two eggs into each ramekin, taking care not to break the yolks.

Place the ramekins on a baking sheet and place in the oven. Bake until the whites are cooked and the yolks are still soft, about 10 minutes.

Serve immediately.