Saganaki Eggs

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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 1

Heat oil in a large deep frying pan over medium-high heat and cook, onion, garlic and chilling, 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 3 to 3 minutes)

Step 3

Sprinkle in the fetta and parsley and serve with bread.

Tips & Variations


No special items needed.

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