Greek · Breakfast
Village Baked Eggs with Tomato (Keto)
Two eggs baked in a skillet of simmered cherry tomatoes with garlic, onion, olive oil, and oregano, topped with crumbled feta cheese and finished with fresh parsley and black pepper. High fat and low carbs make this a keto-friendly Greek-style dish.
$4
8 minsPrep
18 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
428Calories
21.2gProtein
34.2gFat
11.9gCarbs
6.7gSugar
2.8gFiber
750mgSodium
449mgChol
12gSat Fat
720mgPotassium
220mgCalcium
2.8mgIron
1.2mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
keto
Instructions
1
Prep
Halve the cherry tomatoes, thinly slice the garlic and onion, crumble the feta cheese, chop the parsley, and crack the eggs into a small bowl.
2
Sweat
Warm the olive oil in a small skillet over medium-low heat and sweat the garlic and onion for 3 minutes until softened and translucent.
3
Simmer
Add cherry tomatoes and oregano to the skillet, simmer over medium heat for 10 minutes, mashing occasionally until the tomatoes collapse into a thick jammy sauce. Stir in cream over low heat for 30 seconds, scatter feta over top, make two wells, pour eggs in, cover, and cook on low for 4-5 minutes until whites set but yolks jiggle.
4
Plate
Slide the eggs and sauce onto a plate, grind black pepper over the top, and scatter the chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 2 cup300g cherry tomatoes
- 4 tbsp60ml olive oil
- 4 cloves4 cloves garlic
- 11 small onion (120g)
- 2 oz56g feta cheese, crumbled
- 2 tbsp30ml heavy cream
- 1 tsp1 tsp dried oregano
- a pinch of salt
- a few grinds of black pepper
- 2 tbsp2 tbsp fresh parsley
