Saganaki Eggs
Recipe: #29760
June 19, 2018
Categories: Cheese, Feta, Eggs, Onions, Brunch, Oven Bake, Vegetarian, Canned Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"From our daily newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (444.2 g)
- Calories 470.6
- Total Fat - 16.9 g
- Saturated Fat - 5.9 g
- Cholesterol - 425 mg
- Sodium - 705.1 mg
- Total Carbohydrate - 51.9 g
- Dietary Fiber - 5.4 g
- Sugars - 11 g
- Protein - 27.8 g
- Calcium - 448.8 mg
- Iron - 6 mg
- Vitamin C - 34.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat oil in a large deep frying pan over medium-high heat and cook, onion, garlic and chilli, stirring, for 5 minutes or until softened and then add the tomatoes, 1/2 cup water and oregano and bring to the boil and then reduce heat to low and simmer uncovered, for 15 minutes or until sauce thickens.
Step 2
Using a large spoon, make 8 holes in the tomato mixture and then crack 1 egg into each hole and then cover pan and cook for 3 to 4 minutes or until eggs are cooked to your liking (NOTE cooking the eggs for 3 to 4 minutes will result in a soft yolk, so if you like your yolks firm cook for a further 2 to 3 minutes)
Step 3
Sprinkle in the fetta and parsley and serve with bread.
Tips
No special items needed.
1 Reviews
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