Feta, broken into small cubes
Baked Gigantes, warmed
While I've cooked these in those Spanish terracotta dishes you could use any oven-proof dish from fry pans to soufflé dishes.
Loosely lay the baked gigantes over the base of your dish and generously dot the surface with pieces of feta - make sure you don't fill the dish to the top as there needs to be room for the eggs
Make two indentations in the surface and carefully break an egg over each indentation - the yolk should rest this hollow and the whites should cover the surface.
Bake in a moderate oven until the whites have set.
Serve with crusty bread.