Greek · Breakfast
Smoked Fish and Egg Bake
Baked eggs nestled over flaked hot-smoked fish in a bed of sautéed leeks, tomato and dill, finished with crumbled feta and a drizzle of olive oil. Rooted in Greek village-style baked egg dishes, it delivers smoky, briny, herbal flavor in one skillet, served with crusty bread for mopping the yolk.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
422Calories
35.2gProtein
22.5gFat
16.1gCarbs
4.2gSugar
2.9gFiber
1147mgSodium
470mgChol
6.8gSat Fat
697mgPotassium
254mgCalcium
3.8mgIron
3.5mcgVitamin B12
10mgVitamin C
low-carb
low-calorie
protein-rich
mediterranean
hidden-gems
breakfast
Instructions
1
Prep
Flake the hot-smoked fish into bite-sized pieces; dice the tomato, slice the leek thinly, chop the dill, and mince the garlic.
2
Sweat
Heat the olive oil in a small ovenproof skillet over medium-low heat and sweat the leek and garlic for 4 minutes until translucent.
3
Bake
Add the tomato and flaked fish to the skillet, make two wells, crack the eggs into them, season with salt and pepper, and bake at 375°F for 8–10 minutes until the whites are just set.
4
Plate
Scatter crumbled feta and remaining dill over the eggs, then serve from the skillet with toasted sourdough bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g hot-smoked fish
- 44 eggs
- 2/3 cup160g leek
- 11 medium tomato
- 2 tbsp2 tbsp fresh dill
- 2 oz56g feta
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- salt, to taste
- black pepper, to taste
- 2 slice2 slice sourdough bread
