Greek cuisine · Breakfast & Eggs

Avga me Domates ke Kremmydakia

Eggs set in a pan over braised tomatoes and spring onions, sprinkled with oregano and feta.

Ingredients · for 2 servings

• 500 g ripe tomatoes
• 1 bunch spring onions
• 4 eggs
• 80 g feta
• 1 tsp dried oregano
• 4 tbsp olive oil
• 1 garlic clove
• Salt, pepper

Instructions

1. Peel the tomatoes, remove the seeds and roughly dice, cut the spring onions into 2 cm pieces and finely chop the garlic.
2. Warm the olive oil in a non-stick pan over medium heat and sauté the spring onions with the garlic for 3 min., until soft and fragrant.
3. Add the tomatoes, season with salt, pepper and the oregano and simmer uncovered for 8–10 min., until the liquid has evaporated and the sauce has thickened.
4. Press four hollows into the tomatoes with a spoon and slide an egg into each hollow.
5. Cook covered over low heat for 5–6 min., until the egg white is fully set but the yolk is still soft.
6. Crumble the feta over the top, sprinkle with pepper and a little oregano and serve straight from the pan with fresh bread.