Eggs and Tomatoes

Traditional Greek eggs simmered in tomato sauce and served over crispy potatoes, finished with feta or graviera.

Course Main Course, meze

Cuisine Greek

Prep Time 15

Cook Time 20

Servings

Calories 682kcal

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

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.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.