Marissa's MediterraneanA simple, soul-nourishing breakfast of jammy eggs nestled in warm, olive oil-burst tomatoes and creamy feta.
Slice the cherry tomatoes in half and thinly slice the garlic cloves. Crumb the feta into small chunks.
Heat the olive oil in a small cast iron skillet or non-stick pan over medium heat. Add the tomatoes and garlic.
Don't let the garlic brown; you just want it fragrant and soft.
Sauté the tomatoes until they begin to burst and release their juices, creating a light sauce with the oil.
Use a spoon to make two small wells in the tomato mixture. Carefully crack an egg into each well. Sprinkle the feta cheese all around the eggs.
Cracking the eggs into a small bowl first helps prevent shells from landing in the hot pan!
Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny.
Keep a close eye on them; they go from jammy to hard-boiled quickly!
Remove from heat. Season with sea salt, black pepper, and fresh oregano. Serve immediately right out of the skillet.
This is my favorite way to use up a slightly soft tomato. The secret is the high-quality olive oil and letting the eggs stay just a bit jammy. If you want a little kick, a pinch of red pepper flakes goes a long way. Serve with a thick slice of toasted sourdough to soak up all that golden oil and tomato juice!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef