Mini Cup Baked Eggs Topped with Fresh Tomato Salsa


4 Mission Chia wraps
4 eggs
½ bunch chives, finely chopped
1 tbsp olive oil
⅓ cup feta cheese, crumbled
1 large zucchini, diced finely
2 spring onions, finely chopped

Tomato salsa
2 tomatoes, finely diced
½ bunch coriander, finely diced
½ avocado, finely diced
1 tbsp walnuts, chopped finely
½ tbsp. olive oil
Lime juice, squeeze
Salt and pepper, to taste


Preheat oven to 180°C.

Cut wraps into 4 small rounds using an egg ring or cutter. Grease a muffin tin and press each wraps into a hole.

In a frying pan, heat oil and sauté zucchini and spring onions until soft. Spoon the zucchini mixture into wrap cups. Sprinkle with feta cheese. Top with a cracked egg and chives. Cook in the oven for 10-15 minutes until egg is cooked to liking.

Meanwhile, in a bowl combine all of the salsa ingredients, set aside.

Serve an egg baked wrap cup with a spoonful of salsa on top.