Round zucchini with eggs and bacon
4 round zucchini
½ leek (the lengthwise half)
100 g smoked bacon
Salt and pepper
6-7 fresh mint leaves
4 cherry tomatoes
60 g feta cheese
Scoop out the flesh of the zucchini so as to make beautiful gourds, removing maximum of the inside (reserve it for another use). Salt and brush all sides with oil. Bake for 25-30 minutes at 200°C or until first signs of cooked (but still firm).
Meanwhile, sauté the sliced leeks and bacon sticks in a pan (in 1-2 tablespoons of oil and covered). Season with pepper and fresh mint. When leeks lose their volume and bacon change their color, remove the stuffing from the heat.
Then stuff the pre-cooked zucchini by putting a cube of butter first. Then, dip in some bacon and leeks, a piece of feta (10-15 grams) and two halves of cherry tomato. Pack well and break an egg into each gourd. Salt.
Finally, top each round zucchini with another piece of butter and a pinch of grated cheese. Back in the oven for another 25-35 minutes. Serve hot, sprinkled with freshly ground black pepper.