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Saganaki eggs
Saganaki eggs
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in our savory saganaki eggs with feta, garlic, and tomatoes for a satisfying breakfast or brunch.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 medium red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 tsp dried chilli flakes
  • 2 x 400g cans cherry tomatoes in juice
  • 1 tsp dried oregano leaves
  • 8 eggs
  • 60g fetta, crumbled
  • 62.50 ml fresh flat-leaf parsley leaves
  • 8 slices crusty bread, toasted
Instructions:
  • In a large deep frying pan over medium-high heat, heat the oil. Sauté onion, garlic, and chili for 5 minutes until softened. Add tomatoes, 1/2 cup water, and oregano. Bring to a boil, then simmer uncovered on low heat for 15 minutes until sauce thickens.
  • With a large spoon, create 8 wells in the tomato mixture. Gently crack 1 egg into each well. Cover the pan and cook for 3 to 4 minutes until the eggs are cooked to your desired doneness.
  • Garnish with crumbled feta and fresh parsley, then enjoy with a side of crusty bread.

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