Greek Tomato and Egg Skillet
A quick, rustic skillet of eggs poached in a rich tomato sauce, topped with crumbled feta and fresh herbs. Ready in about 20 minutes, perfect for breakfast or a light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 18g
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic
- 1 can (15 oz) crushed tomatoes
- 4 large eggs
- ½ cup feta cheese
- 1 tbsp fresh oregano
Instructions
- 1
Heat 2 tbsp olive oil in a skillet over medium. Add 2 minced garlic cloves and cook until fragrant, about 1 minute.
- 2
Pour in 1 can crushed tomatoes. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
- 3
Make 4 wells in the sauce. Crack 1 egg into each well. Cover and cook until whites are set but yolks are still runny, 5-7 minutes.
- 4
Sprinkle with 0.5 cup crumbled feta and 1 tbsp chopped fresh oregano. Serve hot with crusty bread if desired.
Tools you’ll need
- skillet with lid
- knife
- cutting board
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