Ingredients
Units
Scale
- 4 large tomatoes- chopped (about 3 cups total)
- 1/2 large yellow onion- sliced
- 1 clove of garlic- minced
- 3 tbsp extra virgin olive oil + more for serving
- kosher salt – to taste
- ground black pepper – to taste
- 4 eggs
- 1/2 cup crumbled feta cheese
- 1/2 tsp dried Greek oregano for garnish
Instructions
- Heat a medium sized saucepan over medium heat
- Add olive oil & onions- sauté onions, stirring often for approximately 7-10 minutes until soft & slightly golden
- Add minced garlic & sauté for 1 minute
- Add chopped tomatoes to pan & gently stir to combine with onions & garlic
- Let tomatoes simmer for about 5 minutes, add pinch of salt & ground black pepper to taste
- Gently stir tomato sauce & cook until some of the water has evaporated, about 3 minutes more
- Make three wells in the tomato sauce, one for each egg, and crack one egg into each well
- Cover the pan & cook for about 7 minutes until eggs are just set on top
- Remove from heat, drizzle with olive oil, sprinkle with crumbled feta & dried oregano
- Serve with fresh sliced bread & enjoy
Notes
This recipe serves two people (I eat one egg & my hubby eats 2) but it can easily be doubled or tripled depending on how many servings you need (1-2 eggs per person). Just increase your pan size to accommodate your ingredients.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
