Avga Me Domates - Greek Eggs with Tomatoes

Fresh tomatoes sauteed with onion and garlic in olive oil, a pinch of salt, a grind of black pepper- the simplicity allows the perfection of the summer ripened tomatoes to shine through. Fresh eggs get nestled into the sauce and are cooked until just set, a crumble of feta and fresh-picked basil leaves to top it all off.

Total Time

30min

4.3

3 Ratings

Author: Ful-Filled

Servings:

Ingredients

•

Large Tomatoes , chopped

•

1/2

Large Yellow Onion , sliced

•

1 clove

Garlic , minced

•

3 Tbsp

Olive Oil

•

1 pinch

Salt

•

to taste

Finely Ground Black Pepper

•

Eggs

•

4 Tbsp

Feta Cheese , crumbled

•

to taste

Fresh Basil Leaves

Cooking Instructions

Heat a medium-sized saucepan over medium heat, add Olive Oil (3 Tbsp) and Yellow Onion (1/2) . Saute onions, stirring often for approximately 7-10 minutes until soft and golden.

Add Garlic (1 clove) and saute for 1 minute.

Add Tomatoes (3) to the pan and gently stir to combine with onions and garlic.

Let tomatoes simmer for about 5 minutes, add Salt (1 pinch) and Finely Ground Black Pepper (to taste) .

Gently stir tomato sauce and cook until some of the water has evaporated, about 3 minutes more.

Make three wells in the tomato sauce, for the Eggs (3) and crack one egg into each well.

Cover the pan and cook for about 7 minutes until eggs are just set on top.

Remove from heat, sprinkle with Feta Cheese (4 Tbsp) and torn Fresh Basil Leaves (to taste) .

Serve with fresh sliced bread.

Author's Notes

This recipe serves one. It can easily be doubled or tripled depending on how many servings you need (2-3 eggs per person). Just increase your pan size to accommodate your ingredients.

Nutrition Per Serving

CALORIES

734

FAT

62.9 g

PROTEIN

26.3 g

CARBS

17.1 g