Don't be fooled - this delicious dish may seem indulgent, but it's chock-full of nutrients. Treat yourself to this savory meal for Sunday Brunch - or that quick Monday breakfast.
1 TBSP. Kosterina extra virgin olive oil
½ small red onion, minced
⅓ small red pepper, seeded and chopped
1 small garlic clove, minced
¼ tsp. cumin
--- pinch of red pepper flakes
9 oz. fire-roasted tomatoes, chopped (⅔ of a 14oz. can)
--- sea salt & freshly ground pepper
2 large organic eggs
2 oz. Greek Feta cheese, crumbled
2 TBSP. fresh cilantro, minced
Preheat the oven to 400°F.
Heat the Kosterina olive oil in a small, ovenproof skillet over medium heat. Cook the onion and pepper for a few minutes, add the garlic and the spices, and cook until everything is softened.
Add the tomatoes, salt and pepper and simmer for 10 minutes until the sauce is slightly reduced.
Make two small wells in the cooked tomato and pepper sauce and crack one egg inside each one. Place the skillet in the oven and cook until the eggs whites are just set and yolk is still runny, about 10 to 12 minutes.
To serve, sprinkle some Feta cheese and some minced cilantro over each skillet and serve.
Marilena Leavitt is Kosterina’s Executive Chef and creates healthy and easy to prepare recipes for our readers. Check out her website at: http://www.marilenaskitchen.com
This satisfying dish is vegan and gluten-free. It pairs beautifully with roasted chickpeas, and a bright, white balsamic vinaigrette on top. And, feel free to add any of your favorite toppings--pomegranate seeds are our favorite!
Saganaki is a traditional, Greek dish that is oh-so-tasty. This version of our favorite childhood dish is extremely simple to make - but also has some really easy additions that make it feel a little more fancy than what your Yiayia is cooking!