Description
This Tomato and Feta Poached Eggs recipe features a vibrant, savory tomato sauce with sautéed onions, bell peppers, garlic, and fresh herbs. The dish is topped with crumbled feta cheese and gently poached eggs, creating a perfect balance of creamy yolks and tangy feta. Served with crusty toasted bread, this recipe makes a delicious and comforting breakfast or brunch option packed with Mediterranean flavors.
Ingredients
Sauce
- 1 tbsp olive oil
- 1 onion, sliced
- 1 red bell pepper, diced
- ¼ tsp red chili flakes
- 2 garlic cloves, minced
- 1 ½ lb cherry tomatoes
- ⅓ cup water
- 2 tbsp chopped fresh oregano, or 2 tsp dried
- 2 tbsp chopped fresh basil, or 2 tsp dried
- 1 tsp kosher salt
- ¼ tsp pepper
- ¾ cup crumbled feta cheese
Eggs and Serving
- 4 eggs
- 4 slices crusty bread
- Extra chopped fresh oregano or basil, for garnish
Instructions
- Sauté Vegetables: In a deep skillet, heat the olive oil over medium-high heat. Add the sliced onion and sauté for 2 to 3 minutes until it begins to soften. Then add the diced red bell pepper and continue cooking for another 2 to 3 minutes until the peppers soften.
- Add Seasonings and Tomatoes: Stir in the red chili flakes and minced garlic, sautéing for 1 minute to release their aroma. Add the cherry tomatoes along with ⅓ cup water and bring to a simmer. Cover the skillet and allow the tomatoes to cook until they start to burst.
- Create the Tomato Sauce: Using a potato masher or wooden spoon, gently crush the tomatoes to form a chunky sauce. Continue simmering the sauce until it thickens slightly.
- Season and Add Feta: Stir in the chopped fresh oregano and basil, along with the kosher salt and pepper to taste. Crumble the feta cheese evenly over the tomato sauce.
- Poach the Eggs: Use a wooden spoon to create four small wells in the sauce. Crack one egg into each well. Reduce heat to low and cook for 5 to 7 minutes until the egg whites are set but the yolks remain soft. Cover with a lid if you want to speed up the cooking process.
- Prepare Toast and Serve: Toast the slices of crusty bread while the eggs cook. Once the eggs are done, remove the skillet from heat and garnish the dish with extra chopped oregano or basil. Serve the tomato feta eggs hot, spooned over the toasted bread slices.
Notes
- You can adjust the amount of chili flakes depending on your spice preference.
- Using a lid while cooking the eggs helps cook the tops evenly and faster.
- For a dairy-free version, omit the feta or substitute with a vegan cheese alternative.
- Serve immediately to enjoy the eggs with runny yolks and fresh bread.
