Tomato and Feta Poached Eggs Recipe
Tomato and Feta Poached Eggs is a vibrant and flavorful skillet dish featuring a rich tomato sauce with sautéed onions, bell peppers, fresh herbs, and crumbled feta cheese. Eggs are gently poached right in the sauce, creating a comforting and wholesome meal perfect for breakfast, brunch, or a light dinner. Served with crusty toasted bread, this recipe offers a delightful medley of textures and Mediterranean-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Herbs
- 1 onion, sliced
- 1 red bell pepper, diced
- 1 ½ lb cherry tomatoes
- 2 garlic cloves, minced
- 2 tbsp chopped fresh oregano, or 2 tsp dried
- 2 tbsp chopped fresh basil, or 2 tsp dried
- extra chopped fresh oregano or basil, for garnish
Spices & Seasonings
- ¼ tsp red chili flakes
- 1 tsp kosher salt
- ¼ tsp pepper
Other Ingredients
- 1 tbsp olive oil
- ⅓ cup water
- ¾ cup crumbled feta cheese
- 4 eggs
- 4 slices crusty bread
Instructions
- Sauté Onions and Peppers: In a deep skillet, heat the olive oil over medium-high heat. Add the sliced onion and sauté for 2 to 3 minutes until it begins to soften. Then add the diced red bell pepper and continue sautéing for another 2 to 3 minutes until the bell pepper softens.
- Add Garlic and Chili Flakes: Once the onions and peppers are tender, stir in the red chili flakes and minced garlic. Sauté for 1 minute to release the flavors.
- Simmer Tomatoes: Add the cherry tomatoes and water to the skillet. Bring the mixture to a simmer, cover, and let the tomatoes cook until they begin to burst. Use a potato masher or wooden spoon to gently crush the tomatoes, forming a chunky tomato sauce.
- Thicken Sauce and Season: Continue cooking the tomato sauce uncovered until it thickens slightly. Stir in fresh oregano and basil along with kosher salt and pepper. Crumble the feta cheese evenly over the sauce.
- Poach the Eggs: Use a wooden spoon to create small wells in the sauce. Crack each egg into a well. Reduce the heat to low and cook for 5 to 7 minutes, or until the egg whites are set and the yolks remain soft. Optionally, cover the skillet with a lid to speed up cooking.
- Prepare to Serve: While the eggs cook, toast the slices of crusty bread. When the eggs are ready, remove the skillet from the heat, garnish with extra chopped oregano or basil, and serve the tomato and feta poached eggs atop the toast. Enjoy!
Notes
- For firmer yolks, cook the eggs a little longer or cover the skillet.
- You can substitute fresh herbs with dried, but fresh herbs provide a brighter flavor.
- Use crusty bread like sourdough or a rustic country loaf for the best texture.
- Adjust red chili flakes according to your preferred spice level.
- This dish can be easily doubled for more servings.
Keywords: Tomato and Feta Eggs, poached eggs recipe, Mediterranean breakfast, tomato sauce eggs, feta cheese eggs, easy brunch recipe
Find it online: https://servedbynora.com/tomato-and-feta-poached-eggs-recipe/
