Saturday, February 11, 2012

Fried Eggs with Feta and Spring Onions in Tomato

When I was young, my mum would whip up this dish for either breakfast, a snack, casual lunch or dinner. She would and still does, use farm fresh eggs from her chickens and tomatoes grown in our yard or by one of our neighbours. The spring onion and feta were usually never in the dish, but they could always be found on our table. The feta in large slabs on a side plate and the spring onions whole, so we could crunch right into them.

Fried Eggs with Feta and Spring Onions in Tomato
2 mins prep time,  6 mins cooking time, serves 1

2 eggs
1/3 cup fresh tomato puree
splash olive oil
2 fresh spring onions, chopped
1 piece of feta cheese
toasted sourdough for serving
freshly ground sea salt and black pepper
  1. Splash some olive oil in a pan to coat it. Add in the tomato puree and simmer on low for no more than a minute, until the water content starts evaporating. Break the eggs and add them in the middle of the pan.
  2. Season the eggs with salt and pepper whilst they're cooking. Add a lid to the pan to finish the eggs off. Turn the heat off and sprinkle the spring onion and feta cheese. 
  3. Serve with toasted crusty sourdough straight out of the pan. The sourdough is a great tool to mop up the saucy goodness.

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