This Greek baked egg dish makes a healthy and filling brunch. Use the freshest eggs and ripe tomatoes, and serve with toasted crusty bread . The recipe is from Jim Botsacos.
Ingredients
- 3 tbsp extra virgin olive oil
- 2 garlic cloves peeled and sliced
- ¼ tsp dried oregano
- 250 g tomatoes peeled, deseeded and chopped
- 2 slices country bread cut into 1cm-dice
- 8 eggs
- 115 g feta diced
- For the tomato sauce
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- ¼ tsp dried basil
- 2 x 400g tins chopped tomatoes
- 5 garlic cloves sliced
- 1 tbsp sugar
- salt and black pepper
- salt and black pepper
Servings:
Instructions
- First make the tomato sauce. Heat the olive oil in a medium-size pan. Add the garlic and fry until light golden. Add the oregano and the basil, then stir to combine.
- Season, then add the chopped tomatoes. Add a splash of water to the pan. Stir to combine, adjust the seasoning and add the sugar. Stir to combine, cover and bring to a boil. Lower the heat and simmer for 20 minutes before using.
- To make the eggs, place a deep frying pan over a medium heat. Add the olive oil, followed by the garlic and fry for one minute.Add the oregano and cook for 1 minute, stirring to combine. Add the chopped tomato and cook for one minute.
- Add the tomato sauce and bring to a simmer. Add the diced bread, spreading it evenly throughout the pan.
- Gently crack the eggs into the pan and top with the feta. Simmer on low heat for approximately 2 minutes until the egg whites start to solidify and turn slightly opaque.
- Heat the oven to 190C/375F/gas mark 5. Put the pan inside for 5–10 minutes depending on how firm you want the eggs. Serve right away.
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