Breakfast

Eggs & Tomatoes

20 min Cook
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The Greeks, like the Arabs, love eggs with tomatoes.  The Arabic version of this dish is Shak-shu-ka and it is also delicious.  I have had it both with green peppers and without.  My favorite, however, is simply tomatoes and eggs fried in olive oil.  The secret for this dish is to use juicy, plump, and ripe tomatoes.  

Greek tomatoes

Greek tomatoes

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Eggs & Tomatoes

Eggs & Tomatoes

greekk6bg
One of my favorite ways to have sunny side eggs. This is a great dish to have in the summer when fresh ripe tomatoes are in season. You could use canned tomato sauce if you really had to, but considering I eat a market-inspired diet, meaning whatever is in season, I tend to eat this dish in the summer.
prep time
5 min
cooking time
20 min
servings
1
total time
25 min

Equipment

  • Non-stick pan.

Ingredients

  • 2 large eggs

  • 2 tablespoon Extra Virgin olive oil

  • 1 grated tomato

  • ¼ teaspoon sea salt

  • ¼ teaspoon black pepper

Instructions

1
Wash and cut the tomato in half. Using a box grater, grate the tomato.
2
Place the pan on medium heat without the oil. While the pan is heating, crack the 2 eggs into a bowl.
3
Put the grated tomato in the heated non-stick pan, and start cooking until all the juices have evaporated. This will take at least 5 minutes, depending on how juicy your tomato is.
4
Now add the olive oil and start frying the tomato pulp until it starts to slightly brown. This is going to take another 5 minutes.
5
Spread the tomato and olive oil in your pan, and now lay your cracked eggs on top of the tomato mixture.
6
Continue cooking until you reach the sunny side up or the side side medium texture, or well done. You can also cover the eggs to ensure you get that white coating and no yellow yolk is showing. This is totally up to you. Add Salt and Pepper to taste and serve immediately.
7
Enjoy! Bon Appetit! Kali Orexi!

Notes

My grandmother would make this for me as a child and I became addicted to this dish ever since. The smell of frying the grated tomato is unique, especially when you add the olive oil. This takes me back to my childhood growing up in the town of Molyvos on Lesvos Island.
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