Image may contain: drink, food and indoor

First of all, it is July 4th, 2020 and because of this pandemic there will be no organized fireworks, hoping there will be no gathering of large crowds. Many places were given the go-ahead to open only to be closed again because of a surge in cases. So now we wait, hopefully, to see if those numbers will go down. It’s a frightening virus that has no boundaries and shows no mercy! We hope you are all staying safe out there! By all means WEAR A MASK!!

This is a repeat of a post I did quite a while ago, but I thought it was worth re-posting since I made this for breakfast this morning. We have a wonderful “glut” of tomatoes in our garden right now and they are still coming! This is one of my favorite ways of using them! Since we are still in the midst of this Covid-19 pandemic, I am thrilled to be able to go out to our garden to pick some of our favorite vegetables: Tomatoes, cucumbers, zuchinni, yellow squash, green beans, peaches, apples and avocados! Who needs the grocery store??!! Maybe the next thing we add to the yard should be chickens…hmmm…maybe not! Anyway, I’m happy to have what we have! Read on….

I was going through some of our photos of our trip to Greece in 2006 and came across a photo of a wonderful tomato-feta omelette, bringing to mind our recipe, Kayianni (in our cookbook, page 90). I have fond memories of that growing up, way before we ever went to Greece. In fact. when we had it in Greece, it was only because my husband, Dan, asked if the cook in a small taverna on the island of Tinos, could make him one, since it wasn’t on the breakfast menu. It isn’t often that one sees eggs of any kind on a breakfast menu in Greece, but the funniest one was “Avga Matia” which literally means “egg eyes” for sunny side up. The cook was most accommodating and when he served it said that it looked so good he was going to add this omelette to their menu.

In a non-stick frying pan, cook the tomatoes in a little olive oil to bring out that almost-sun-drenched flavor of the tomatoes. Add salt and pepper to taste, pour the scrambled eggs on top and let them cook (do not scramble them in the pan) while continuing to pull the cooked edges of the eggs away from the sides of the pan so the uncooked eggs can fill that space. Once the eggs appear to be almost cooked, turn down the heat and generously sprinkle crumbled feta all over the top of the eggs until they are covered. Put a lid on the pan, and let it continue to cook a few minutes until the feta is melted! Serve hot with a piece of toast, if desired. My husband added jalapenos to his serving…thus changing it from a totally Greek style to …I’m not sure what…but he liked it a lot! As for me…I love the taste of the pure tomato-feta combination…subtle and delicious. (Today, July 4th, I added Kalamata olives on top and loved it!!) Did I mention we had this for lunch? With another pot of fresh, hot coffee, it hit the spot on this rainy, blustery day!

The recipe is pretty basic and the number of eggs depends on how many you want to serve. Allow 2-3 eggs per person, scrambled. Also, the size of pan will depend on the same thing…number of servings. I know in a non-stick pan you don’t really need oil, but really, the flavor that you want depends on the tomatoes cooking in olive oil, so use a tablespoon or two, let it heat up, then place enough sliced tomatoes to cover the bottom of the pan. They should sizzle a little, and you can turn each slice over so they sizzle on both sides. Then pour the scrambled eggs in the pan, covering the tomatoes, and proceed as above. By all means, try it for breakfast, too! Hope you enjoy it!

 

See you next time! Yassou!

{ 11 comments }

Lathera – “the ones with the oil”

April 12, 2020

I read recently that during classical antiquity in Greece, the vegetarian diet was called “abstinence from beings with a soul”. It also said “the earliest reliable evidence for vegetarianism theory and practice in Greece dates from the 6th century BC”. ( en.wikipedia.org/wiki/History_of_vegetarianism) There were several religious leaders and movements at that time that would not eat […]

Read the full article →

Feta Cheese Wafers

May 10, 2017

Today I am posting a recipe from www.lemon&olives.com,  blog by Kenton and Jane Kotsiris. It sounds like the perfect snack as well as appetizer. Check out their site for more ideas! Feta Cheese Wafers Prep time 12 mins Cook time 10 mins Total time 22 mins   Bite size cheese wafers Author: Kenton & Jane […]

Read the full article →

Another way to eat Feta!!

May 6, 2017
Thumbnail image for Another way to eat Feta!!

Pendeli’s Feta-Stuffed Peppers by Sava This is an excerpt from our book, A Greek Journey with Fork and Pen: “Elizabeth: The days fly by and our week of lessons at our dance seminar comes to an end. Our last night at dinner, we were called to the phone. Our husbands were on their way back from […]

Read the full article →

On the Eve of Christmas 2016 I am publishing our Christmas Miracle again.

December 24, 2016
Thumbnail image for On the Eve of Christmas 2016 I am publishing our Christmas Miracle again.

Our Own Christmas Miracle-Christmas Eve 2013 by Sava This random act of kindness will never be forgotten! As the holidays got closer, more things landed on my to-do list. We have had a family Christmas brunch for years consisting mainly of fresh bagels and lox with cream cheese, thin sliced onions, chopped hard-boiled eggs, capers, […]

Read the full article →