Greek Island Eggs with Feta and Tomato
Blue sky days on the Ionian last summer and feta came with every order, with tomato and cucumber as you’d expect – sometimes a little reluctant as the recipient, I got excited when I saw it on the breakfast board in a Cephalonian seaside café. And more so when I tried it, and the slightly confused waiter was very happy to give me all the details from the chef, and his mum.
It’s an obvious pairing with eggs when you see it in front of you, but I’d never seen this on a menu before. Salty, crumbly cheese mixed perfectly with soft, scrambled eggs with softened tomatoes folded through.
Its embarassingly simple, and satisfyingly elegant.
Saturday breakfast or supper any day of the week.
I’ve stayed fairly faithful to my Fiskardo feast,
- 2 tbsp olive oil
- 1 onion, finely sliced
- 200g cherry tomatoes, halved
- 10g fresh parsley, finely slice the stems and roughly chop the leaves
- 6 eggs, whisked together
- 150g feta cheese
Heat the oil in a large pan and add the sliced onions. Soften them, stirring now and then, until translucent, about 5 minutes.
Add the halved tomatoes and the parsley stems, keep everything moving and turn the heat up a bit until the tomatoes are really crushing into the pan base.
Turn the heat down to low, and pour in the eggs, stirring with a wooden spoon when anything sticks, draw the liquid towards the middle until you have folds of lightly cooked eggs. I like it ‘baveuse’, and very runny, so leave as long as you like for your taste. Grate over the feta into the pan so it melts gently.
Serve on hot toast with parsley leaves scattered over.