Greek cuisine · Breakfast & Eggs

Avga me Loukaniko Kritis

Fried eggs on pan-fried Cretan lamb sausage with oregano, deglazed in the pan with tomato.

Ingredients · for 2 servings

• 250 g lamb sausage (Cretan loukaniko)
• 4 eggs
• 2 tomatoes
• 1 tsp dried oregano
• 3 tbsp olive oil
• 1 spring onion
• 50 g feta
• Salt, pepper

Instructions

1. Cut the lamb sausage into slices about 1 cm thick, peel, seed and dice the tomatoes and cut the spring onion into fine rings.
2. Heat 1 tbsp olive oil in a nonstick pan and fry the sausage slices over medium heat for 5–6 min. until they have dark seared edges on both sides and their fat has rendered.
3. Add the diced tomatoes and reduce uncovered for 3–4 min. until the liquid has almost evaporated and the mixture glistens.
4. Spread the sausage-tomato mixture evenly in the pan, pour the remaining olive oil over it and sprinkle with oregano.
5. Carefully crack the eggs on top and let set covered over low heat for 4–5 min. until the whites are firm and the yolks still runny.
6. Sprinkle with crumbled feta, spring onion rings, salt and pepper and serve straight from the pan with bread.