Cast iron
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 1
Bake this dish in individual cast iron pans, and serve on a board straight to the table with plenty of toast for dunking.
  • 3 small beetroot, a mix of regular, golden and Chioggia
  • 2 eggs
  • 40g feta
  • A few sprigs of thyme
  • Olive oil
  • Salt, Black pepper
  • Optional – Zaatar to garnish
  • Serve with sourdough toast and labne
  1. First roast your beetroot. Pre-heat the oven to 180ºC (fan). Wrap each beetroot separately in silver foil (this prevents colour bleed), place on a tray and bake in the oven for 45 minutes, until the beetroot are soft enough for a knife to glide through. Leave the oven on. Leave them until they are cool enough to touch and then remove the peel – it should flake off or use a peeler. Slice in half and then into 3-4 wedges. Toss in a little olive oil and add a pinch of salt. Be careful to wash hands in between handling each beet to avoid colour bleed from the dark red one!
  2. Place your cast iron pan on the hob over a medium heat and warm for 2 minutes, then add a little oil to coat. Add the beetroot wedges, crack in your eggs, sprinkle over the feta and thyme and transfer to the oven (remember the handle will be V hot – use oven gloves).
  3. Bake for 5-7 minutes, or until the whites of the eggs are just set and the feta is starting to brown. Remove from the oven, taking care with the hot pan, and finish with some cracked black pepper and a sprinkle of Zaatar if you like.
  4. Serve straight from the dish.
Recipe easily doubled or scaled up
Recipe by Ceri Jones Chef at