TOMATOES AND EGGS
Updated: Sep 1
Breakfast is not a big meal in Greece. We also don’t do a lot of “breakfast for dinner”, something you hear about a lot in America. However, we do cook a lot with eggs, and we often eat egg dishes at lunch and dinner. Tomatoes and Eggs is a great dish that is served frequently at meals and is sometimes accompanied by meats on the side, or just served as a heavy snack.
Fresh bread is typically bought daily in Greece. It is used for dipping, being eaten with spreads, or made into sandwiches. For this recipe, tomatoes are typically gathered from the garden with a few eggs from the chicken coop, and a meal is ready to be made. The longest part of this recipe is letting the water evaporate from the tomatoes on the stovetop. This is essential because it helps the tomatoes thicken up. Then the eggs are cracked into the tomatoes and lightly scrambled.
Once the eggs are cooked the mixture is removed from the heat and served on top of slices of fresh bread, and then topped with delicious feta and a dusting of fresh oregano. This is a lovely light meal that is perfect for eating alongside some fish or chicken, or just as a heavy snack on its own.
Like most amazing Greek recipes, this one is truly made from ingredients in the back yard. It is very simple and absolutely delicious! In a pinch I’ve made it with diced tomatoes from a can that need to thicken on the stovetop, but I really recommend using fresh tomatoes and grating them if you have the time, the flavor is beyond compare! Enjoy!
TOMATOES AND EGGS
This is a traditional Greek breakfast dish made with tomatoes and eggs. It is very easy to prepare on the stovetop and can be adapted to feed a crowd. It’s a light and satisfying way to start the day!
Makes 4 to 6 servings
6 ripe tomatoes
¼ cup olive oil
6 large eggs
1 teaspoon salt
½ teaspoon black pepper
Feta for topping
Oregano for sprinkling
Baguette for serving
Set a skillet with high sides on the stovetop. Grated the tomatoes directly into the skillet and turn the heat to medium. Allow the tomatoes to simmer for about 10 minutes, or until the water has evaporated.
Whisk the olive oil into the tomatoes.
Crack the eggs into a bowl and whisk them to combine.
Pour the eggs, salt and pepper into the tomatoes, lightly stir them and fold them into the tomatoes so they are completely cooked.
Remove the dish from the stovetop and sprinkle it with feta and oregano. Serve immediately with sliced baguette.
Download the recipe as PDF
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact email@example.com or call 203.658.8659.