Eggs with tomatoes are simple, rustic, and deeply comforting, especially when spooned over crispy fried potatoes and finished with cheese that melts just enough from the heat.
It’s the perfect “what do we eat today?” meal: pantry-friendly, fast, and ideal for lunch, dinner, or as a meze to enjoy with an ouzo on ice on a sunny day. Serve it family-style and let everyone dig in. No fuss, just real food.
If you’re a fan of our delicious Eggs and Tomatoes, you’re in for a treat with our Kagianas Eggs, Eggplant Shakshuka, and Greek Omelette!
Why you will love eggs and tomatoes
Here is what you need
- Eggs – Use the best eggs you can find. Fresh eggs hold their shape better in the sauce and give you that beautiful, just-set white with a creamy yolk.
- Tomatoes – Good tomatoes are key. If you are cooking out of season, good-quality crushed tomatoes will work very well (see tips).
- Spice mix – Dried oregano, chili flakes, a cinnamon stick, and cloves are gently warmed in olive oil to infuse it with flavor like in a traditional Greek tomato sauce.
- Potatoes – Cut the potatoes into chunky wedges so they stay crisp on the outside and fluffy inside. Thin fries won’t hold up under the tomato sauce. My go-to in the U.S. is Yukon Gold—they have a naturally buttery flavor and a thin, edible skin. In Greece, I use Naxos potatoes, or Cypriot potatoes, both known for their texture and flavor.
- Olive oil – This dish relies on olive oil for flavor, not just cooking. Use a good Greek extra virgin olive oil.
- Cheese (Graviera or Feta) – Graviera (the Greek Gruyère) melts well and adds savory, nutty richness. Cretan graviera is my favorite. Feta brings salt and sharpness. Both are great, choose your mood and your available ingredients.
Step by step
Step 1: Fry the potato wedges in plenty of olive oil for 6–7 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Season with salt.
Step 2: While the potatoes fry, heat the olive oil in a pan, over medium heat.
Add the chili flakes, dried oregano, cloves, bay leaf, and cinnamon stick. Infuse the oil for one minute.
Step 3: Pour in the grated tomatoes and simmer for about 10 minutes, until the sauce thickens slightly.
Step 4: Crack the eggs directly into the tomato sauce. Cover and cook for 3–4 minutes, until the whites set and the yolks are cooked to your liking.
Arrange the fried potatoes on a serving platter. Spoon the eggs and tomato sauce over the potatoes. Finish with grated graviera or feta crumbles and serve immediately.
Tips
- Let the tomato sauce simmer until lightly thickened before adding the eggs—watery sauce won’t cradle them properly.
- Keep the heat gentle once the eggs go in; aggressive bubbling can break the yolks.
- Serve immediately. This dish waits for no one.
- Bread is not optional. Neither is arguing about who gets the runniest yolk.
Serving suggestions
Turn these eggs with tomatoes and potatoes into a full Greek-style table by adding a few small plates and letting everyone help themselves. This is casual, generous food—meant for sharing.
- Tirokafteri (spicy whipped feta)
Creamy, salty, and just spicy enough. It plays beautifully with the sweet tomato sauce and runny egg yolks. - Good peasant bread
Thick slices, slightly toasted if you want. You’ll need it for the sauce, the yolks, and whatever cheese melts onto the plate. Non-negotiable. - Saganaki (fried cheese)
Crispy on the outside, soft inside, because one cheese is never enough. Serve hot and fast. - Melitzanosalata eggplant dip
Smoky eggplant brings balance and depth next to the savory tomatoes and rich eggs. - Cherry tomato & roasted corn salad
Fresh, sweet, and crunchy. It lightens the table and adds contrast without stealing the spotlight.
Storage and reheating
Note that this dish is best eaten fresh, when the eggs are just set, and the potatoes are crisp. That said, you can still save leftovers for later.
- Refrigeration: Store leftovers in an airtight container for up to 1 day.
- Reheating: Gently reheat in a skillet over low heat until warmed through. The yolks will firm up. Eggs will still be tasty, just different.
- Not freezer-friendly: Eggs and potatoes don’t love the freezer here.
Eggs and Tomatoes
Ingredients
- 4 eggs
- 3 potatoes cut into thick wedges
- 14 oz large ripe tomatoes grated
- ¼ cup extra virgin olive oil
- sea salt
- freshly ground pepper
- ¾ cup graviera cheese grated, or feta, crumbled
- ½ teaspoon dried oregano
- ½ teaspoon chili flakes
- 1 bay leaf
- 2 cloves
- 1 cinnamon stick
Instructions
- Fry the potato wedges in plenty of olive oil for 10 minutes, until golden and crisp.Remove with a slotted spoon and drain on paper towels. Season with salt.3 potatoes, ¼ cup extra virgin olive oil
- While the potatoes fry, heat the olive oil in a pan, over medium heat.Add to the oil the chili flakes, dried oregano, cloves, bay leaf, and cinnamon stick. Infuse the oil for one minute and pour in the grated tomatoes.Simmer for about 10 minutes, until the sauce thickens slightly.14 oz large ripe tomatoes, sea salt, freshly ground pepper, ½ teaspoon dried oregano, 1 bay leaf, 2 cloves, 1 cinnamon stick, ½ teaspoon chili flakes
- Crack the eggs directly into the tomato sauce.Cover and cook for 3–4 minutes, until the whites set and the yolks are runny—or cooked to your liking.4 eggs
- Arrange the fried potatoes on a serving platter.Spoon the eggs and tomato sauce over the potatoes.Finish with graviera or feta and serve immediately.¾ cup graviera cheese
Notes
- Serve with tirokafteri, crusty peasant bread, saganaki, melitzanosalata, and a fresh cherry tomato–roasted corn salad for a complete Greek-style meal.
- Best enjoyed fresh. Refrigerate leftovers up to 1 day and reheat gently in a pan.
Nutrition
