A survey of my Greek family has revealed that one of their favourite family meals is Ma’s “eggs smothered in garlic”. The literal term ‘skordostoumbi’ is used to mean garlic pounded or mashed. In this case, the garlic is neither pounded nor mashed, but the whole head of finely chopped garlic is simmered very slowly in peppery, green Greek olive oil until it becomes softly caramelized, without a hint of bitterness. The garlic is joined in this breakfast melody with ripe, juicy summer tomatoes – the sort where the juices run down your hands as they are sliced. Grassy fresh Greek oregano joins the party, along with good quality free range eggs.
Zakynthians, of which my mother in law is one, have a well known love of garlic. The aromatic cloves, covered in their flaky white and purple speckled paper, are used with generous abandon in island kitchens. I’m fairly sure the love of garlic is carried down in the islander DNA, with Kosta being known to nibble on garlic cloves at random intervals….and carry a clove in his pocket, to liven up any dish at a whim.
While this dish is distinctly Zakynthian, my Peloponnesian father in law also makes claims on the origin of this dish. Rather than entering the family debate, shall we just say that success has many fathers?
While the happy marriage of summer flavours in this dish is enough to leave anyone feeling satisfied, if you are feeling particularly decadent or ravenously hungry, you can also add a little crumbled feta (just make sure it is Greek DOC made from sheep and goat’s milk – for it’s tangy punch) or some comforting cubes of potatoes, fried in a little olive oil.
Eggs in garlic (Avga skordostrombi)
αυγα σκορδοστουμπι
Ingredients
- 1 Greek coffee cup (50ml) Extra Virgin Olive Oil
- 1 Head of garlic chopped
- 1 Tea cup (250 ml) Fresh tomatoes peeled and grated
- 3 Sprigs of fresh Greek oregano
- Salt and freshly ground black pepper to taste
- Freshly sliced red chilli to taste
- 2-3 eggs
- 2 tbsp chopped parsley or oregano to serve
- 1 tbsp crumbled feta cheese optional
Instructions
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In a large, deep skillet, heat extra virgin olive oil over low heat. Add garlic and cook until softened and beginning to caramelize, about 20 minutes. Do not allow to burn. Keep it slow, low and steady. Add the grated tomatoes, chilli (if using) and oregano, simmer for 20 minutes or until thickened.
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Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle with parsley and if you are feeling decadent, crumbled feta cheese or fried potatoes to serve.
