Αυγά με Ντομάτα / Avgá me Ntomáta
“Eggs with tomato” is similar to shakshuka, a middle eastern dish with eggs simmered in a fragrant tomato casserole-like meal. We can simply refer to it as “Greek style” shakshuka which allows the tomatoes and onions to be more prominent without the use of heavy spices.
We love this dish for brunch, but have also enjoyed it for dinner. It’s super easy to make and you can customize to your liking.
- tomato, fresh
- onion, thinly sliced
- fresh garlic, smashed
- olive oil
- assorted fresh herbs
- dry oregano
- feta cheese, optional
- salt & pepper
In a heavy pan, at medium heat simmer onions in olive oil until translucent. Add garlic and whole peeled tomato* and cook down until sauce. Season with dry oregano, salt and pepper. Continue to cook until thickened.
Scoop out a space in onion-tomato mixture and drop in eggs (2-4-6, how ever many fits). Place lid and cook until white forms over yolk, but not hard so yolk runs when served.
Garnish with fresh herbs, feta and any extra salt or pepper. Enjoy with fresh bread, olives.
*to easily peel fresh tomatoes:
1. Pre-freeze tomatoes, then when ready to use, rinse under warm water and peel - OR
2. Blanch fresh tomatoes in boiling water for a few seconds, then run under cold water to peel.