Greek Tomato Eggs (My Dads Favourite)
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Greek Tomato Eggs (My Dads Favourite)

Information

Prep: 10 mins | Cook time: 10–12 mins | Serves: 2

Ingredients list

  • 6 ripe truss tomatoes
  • 3 eggs (rule of thumb: 1 egg per 2 tomatoes)
  • 2 tbsp crumbled feta (or to taste)
  • 2 tbsp chopped fresh parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp sugar
  • Olive oil, for drizzling
  • Sourdough multigrain bread, for serving

Method

  • Prepare the Tomatoes: Slice off the tops and bottoms of the tomatoes. Grate the tomato flesh over a bowl to collect all the pulp and juice. Discard the skins.
  • Cook the Tomatoes: Pour the tomato pulp into a medium-heated pan and simmer gently. Add salt, pepper, and sugar. Stir occasionally and let the mixture reduce until slightly thickened (about 6–8 minutes).
  • Add the Eggs: While the tomatoes are simmering, whisk the eggs in a separate bowl. Once the tomatoes have reduced, lower the heat and pour in the eggs. Stir gently and continuously until the mixture resembles soft scrambled eggs.
  • To Serve: Toast slices of multigrain sourdough. Spoon the tomato-egg mixture over the toast. Top with crumbled feta, fresh parsley, and a generous drizzle of olive oil.
Tip: This is best served immediately while warm. Adjust seasoning to taste, and don’t skip the feta — it balances the sweetness of the tomatoes beautifully.