‘Avga me domata” (eggs with tomatoes) is a simple yet flavorful dish that highlights the essence of Mediterranean cuisine.

This classic recipe combines fresh, ripe tomatoes with perfectly cooked eggs, creating a harmonious balance of taste and texture.

Ingredients

3-4 large eggs

4 ripe tomatoes, chopped

1 small onion, finely chopped

1 clove garlic, minced

3 tbsp olive oil

Salt and pepper to taste

Oregano or fresh parsley, chopped (optional, for garnish)

Feta cheese, crumbled (optional)

Directions

Chop the tomatoes and onion, and mince the garlic.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Add the minced garlic and sauté for another minute until fragrant.

Add the chopped tomatoes to the skillet.

Cook, stirring occasionally, until the tomatoes break down and form a thick sauce, about 10-15 minutes.

Season with salt and pepper to taste.

Make four small wells in the tomato sauce using the back of a spoon.

Crack an egg into each well.

Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5-7 minutes.

For firmer yolks, cook a few minutes longer.

Remove the skillet from the heat.

Garnish with oregano or fresh parsley and crumbled feta cheese, if using.

Serve hot with crusty bread or pita on the side.