Baked eggs with tomatoes & feta
Baked eggs with tomatoes & feta
30 minutesAdd Review
Login to add review
Method
Preheat the oven to 200 ̊C, gas mark 6. Heat the oil in a large frying or sauté pan over a medium heat and fry the garlic and pepper for 2 minutes. Stir in the oregano, chopped tomatoes, olives and sugar. Season, bring to a simmer and cook for 10 minutes.
Take the pan off the heat. With a spoon, make 4 rough indents in the tomato sauce (don’t worry if they don’t hold very well). Crack an egg into each indent, sprinkle over the feta and grind over a little black pepper. Transfer the pan to the oven and bake for 6-8 minutes or until the egg whites are just set and the yolks still a little soft.
Remove from the oven and allow to stand for a couple of minutes before serving with some crusty bread, if liked.
Cook’s tip: adding a pinch of sugar to the sauce helps to balance the acidity in the tomatoes. Alternatively, you could use a dash of honey or maple syrup.
