Over the Easter long weekend I had three days where I could spend some time to do breakfast, or brunch, right and I wanted to take the opportunity to do so. While I was thinking about what I could do my mind kept wandering to the shakshuka , a dish where eggs are poached in a tomato and pepper sauce, that I had made a while ago and enjoyed so much. The shakshuka kind of reminded me of shrimp saganaki , a dish where shrimp is baked in a tomato and feta sauce, and one thought led to another and then I had arrived at the conclusion that I would have to combine the two to make eggs poached in a tomato and feta sauce or eggs saganaki.
For the recipe I started out with the shrimp saganaki recipe which I enjoy so much for its simplicity. Don't let that simplicity fool you though as it is just packed with flavour. You just need to use good ingredients including nice and ripe tomatoes and some good feta. Luckily the green house tomatoes around here are pretty good and I was able to get some nice ones. (Note to self: Make this again with perfectly ripe field tomatoes during the summer.) The only tricky part to this recipe is pulling the eggs out at the right time. I like the whites of my eggs to be set but the yolk to still be runny and it can be hard to tell when they are just right when looking at them in the oven. The tomato and feta baked eggs came out with the whites set and the yolks still mostly runny and they made for a really nice weekend breakfast treat! The tomato and feta sauce was nice and tasty and the fresh herbs added that something special that just hinted at spring. I could not let any of that amazing sauce or the runny egg yolks go to waste so I served some crusty bread to sop it all up with.
Tomato and Feta Baked Eggs
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (chopped)
- 1/4 teaspoon red pepper flakes (optional)
- 2 medium tomatoes (diced)
- 1/4 teaspoon oregano
- salt and pepper to taste
- 1 handful fresh herbs (chopped, I used dill and parsley)
- 1/2 cup feta (crumbled)
- 2 eggs
- Heat the oil in a pan.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and red pepper flakes and saute until fragrant, about a minute.
- Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
- Remove from heat and mix in the fresh herbs and feta.
- Divide between two individually sized baking dishes, indent the centers with a spoon and crack the eggs into the indentations.
- Bake in a preheated 425F oven until the sauce is bubbly and the egg whites have just set, about 8-14 minutes.