Greek · Breakfast
Village Baked Eggs with Tomato
Two eggs baked in a skillet of stewed tomato, onion and roasted red pepper sauce, finished with crumbled feta and dried oregano, then olive oil. Onion and garlic build the sweet base; eggs are cracked in near the end so whites set while yolks stay runny. Served with crusty bread.
$3
8 minsPrep
18 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
419Calories
15.1gProtein
28.3gFat
23.6gCarbs
8.4gSugar
3gFiber
869mgSodium
388mgChol
8.9gSat Fat
684mgPotassium
264mgCalcium
3.4mgIron
0.6mcgVitamin B12
41mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
mediterranean
all-time-classics
vegetarian
breakfast
Instructions
1
Prep
Dice the tomato, thinly slice the onion and roasted pepper, mince the garlic, and crumble the feta.
2
Sweat
Warm the olive oil in a small ovenproof skillet over medium-low heat and sweat the onion for 4–5 minutes until soft.
3
Bake
Add garlic, roasted pepper, tomato and oregano; simmer 8–10 minutes until jammy. Make two wells, crack an egg into each, scatter feta on top, and bake at 375°F (190°C) for 6–8 minutes until egg whites set and yolks jiggle.
4
Plate
Serve straight from the pan with crusty bread for scooping, taking care not to overbake the eggs.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 7 oz200g tomato
- 11 onion
- 4 cloves4 cloves garlic
- 11 bell pepper, roasted
- 2 tbsp2 tbsp olive oil
- 2 oz56g feta
- 1 tsp1 tsp oregano-dried
- salt
- black pepper
- 2 slice2 slice crusty bread, to serve
