Name: Eggs au Gratin with Vegetables
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

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

Preheat the oven to 400 degrees F (200 degrees C).
Crush the fennel seed in a mortar and mix with a little sea salt.
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.
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.
Bake in the preheated oven until eggs are set, about 15 minutes.