In Greek: αυγά με ντομάτες, pronounced ahv-GHAH meh doh-MAH-tess
This is a quick and simple dish to make, and the tastes are fabulous. The tomato is cooked in oil until its liquid has cooked off, and a sauce remains; the eggs go on top. This recipe is for one – just multiply for more.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 2 eggs
- 2-3 medium tomatoes, coarsely grated
- 3 tablespoons of olive oil
- 2 teaspoons of sea salt
In an 8-inch frying pan, heat olive oil over medium heat. Add tomatoes and 1 teaspoon of salt and sauté until the liquid from the tomatoes has cooked off, about 15 minutes. Stir occasionally to keep from sticking. When the liquid has cooked off and only the tomato-oil sauce remains, add eggs to fry on top of the tomatoes. Spoon the tomato sauce carefully over the egg whites to help them cook, leaving the yolks uncovered. When the eggs have cooked (about 5 minutes), carefully spoon onto plate to serve.
The second teaspoon of salt is for seasoning to taste when serving, if needed.
Yield: serves 1