Mediterranean style eggs with tomato and olives

AuthorAnn Claire
RatingDifficultyBeginner

Cooking Mediterranean-style eggs with tomato and olives is very fast, economical, and straightforward. They are cooked in a pan, with a sauce made from tomato onions and black olives.
The dish is ready in 15 minutes.

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Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 Eggs
 8 black olives
 300 g chopped peeled tomatoes
 ½ onion
 1 garlic clove
 ½ tsp salt
 taste oregano
tomato preparation
1

pour the olive oil into a large pan and pour in the onion cut into thin rings or chopped, add the chopped garlic. Sauté the onion and garlic for one minute.

2

pour the chopped peeled tomatoes, add salt. Mix everything and cook on high heat with a lid for about 10 minutes.

preparation of the egg
3

When the sauce is ready, with the help of a spoon, make two spaces in the sauce and each of these, pour a shelled egg. Add a pinch of salt, add the black olives, and season with oregano.

4

cover the pot with a lid and let the eggs cook for a few minutes. The egg white should firm up and turn white, while the yolk should remain soft.

Serving
5

Serve on a plate each new accompanying it with the tomato and olive sauce, a sprinkling of parsley, and some toasted, crusty bread.

CategoryCuisineCooking Method
Nutrition Facts

Serving Size 2


Amount Per Serving
Calories 178
% Daily Value *
Total Fat 13.6g21%
Saturated Fat 2.7g14%
Cholesterol 163mg55%
Sodium 300mg13%
Potassium 387mg12%
Total Carbohydrate 9.2g4%
Dietary Fiber 2.9g12%
Sugars 4.6g
Protein 6.1g13%

Calcium 70%
Iron 2%
Vitamin D 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 Eggs
 8 black olives
 300 g chopped peeled tomatoes
 ½ onion
 1 garlic clove
 ½ tsp salt
 taste oregano

Directions

tomato preparation
1

pour the olive oil into a large pan and pour in the onion cut into thin rings or chopped, add the chopped garlic. Sauté the onion and garlic for one minute.

2

pour the chopped peeled tomatoes, add salt. Mix everything and cook on high heat with a lid for about 10 minutes.

preparation of the egg
3

When the sauce is ready, with the help of a spoon, make two spaces in the sauce and each of these, pour a shelled egg. Add a pinch of salt, add the black olives, and season with oregano.

4

cover the pot with a lid and let the eggs cook for a few minutes. The egg white should firm up and turn white, while the yolk should remain soft.

Serving
5

Serve on a plate each new accompanying it with the tomato and olive sauce, a sprinkling of parsley, and some toasted, crusty bread.

Mediterranean style eggs with tomato and olives
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