Greek · Breakfast
Anchovy and Herb Baked Eggs
Two eggs baked in a bubbling tomato and olive oil base with anchovy fillets melted through, oregano, dill and crumbled feta finished over the top. Baked until the whites set and the yolks stay runny, served with warm crusty bread for scooping up the sauce.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
326Calories
20.4gProtein
22.4gFat
9.8gCarbs
2.3gSugar
1.3gFiber
1976mgSodium
427mgChol
7.1gSat Fat
288mgPotassium
153mgCalcium
3.2mgIron
6.4mcgVitamin B12
4.2mgVitamin C
low-carb
low-calorie
high-cholesterol
mediterranean
hidden-gems
breakfast
Instructions
1
Preheat oven to 375°F (190°C). Roughly chop half the anchovy fillets. Warm olive oil in a small oven-safe skillet over medium heat, add garlic, chopped anchovy, and oregano, cooking 2 minutes until garlic softens.
2
Pour in canned tomato and simmer over medium-low heat 4 minutes until sauce thickens slightly. Lay remaining whole anchovy fillets over sauce, crack eggs on top, season with salt and pepper, scatter feta around yolks.
3
Transfer skillet to oven and bake at 375°F (190°C) for 8 to 10 minutes until egg whites set fully and yolks remain soft and runny.
4
Scatter fresh dill over top and serve from skillet with crusty bread for scooping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g anchovy fillets
- 44 large eggs
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp dried oregano
- 2 tsp2 tsp fresh dill
- 1.4 oz40g feta
- 2 slice2 slice crusty bread, for serving
- a pinch of salt
- a pinch of black pepper
