A practical Greek breakfast dish made by cracking eggs over tomato sauce and baking them with feta. With no grains or added sugar, it makes a low-carb breakfast option.
Sauté the onion and crushed garlic in olive oil. Add the grated tomato and simmer over low heat for 10 minutes. Season with salt.
Pour the sauce into an oven-safe dish and sprinkle the crumbled feta over it.
Crack the eggs over the sauce and bake in an oven preheated to 190°C / 375°F for 10 minutes, until the whites are set and the yolks remain runny.
Sprinkle with thyme as soon as the dish comes out of the oven and serve hot.
Keep the oven door closed after cracking the eggs over the sauce; frequent checking can affect how quickly the yolks cook. Allergens: contains eggs and dairy (feta cheese).
Fırında tam 10 dakika pişirdiğim halde sarılar tamamen katılaştı, hafif akışkan bırakmak için süreyi 7 dakikaya mı kısaltmam gerekiyor yoksa 190 derece benim fırınım için mi çok mu yüksek kalıyor acaba?
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