In my humble opinion, the perfect breakfast dish always comes with eggs. One of my all time favourites comes in the form of this perfect little baked dish. Hailing from Greece it creates a perfect blend of some of the ingredients the country is known for. Along with my homemade pitta breads, this particular day got off to a most excellent start.
INGREDIENTS: Makes one!
1 tablespoon Greek extra virgin olive oil
200g best quality canned tomatoes (chopped)
1/4 teaspoon dried oregano
1/4 teaspoon dried mint
1 tablespoon feta cheese
salt & pepper
Preheat oven to 220ºC
In a flame proof earthenware dish or in a small frying pan (that can go in the oven), heat the oil until hot. Pour in the tomatoes and 2 tablespoons water. Stir in the oregano and mint. When this starts to simmer make two little holes and break an egg into each. Season with salt & pepper and then scatter over the feta.
Bake in the oven for 7-9 minutes until the eggs are set, but the yolks still a little wobbly.
Serve alongside some freshly baked pittas or with a nice crunchy loaf to soak up the sauce.