Eggs…It’s What’s for Lunch!

We woke up to a bright and sunny day even though the weather channel predicted a big rain storm starting at 7 AM. In my next life I want to be a weather person…it’s the only job I know of in which you never have to be accountable for what you say is going to happen when it doesn’t! However, the rain did arrive after noon, so they were just a little bit off!

I was going through some of our photos of our last 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. 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 sunnyside up. The cook was most accomodating 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. 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!

Tagged as: eggs, feta cheese, Greece, jalapenos, olive oil, omelette, tomatoes