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Eggs in garlic (Avga skordostrombi)

αυγα σκορδοστουμπι

Course Breakfast
Cuisine Greek
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2

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

  1. 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.

  2. 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.