Kayana - Eggs in Tomato Sauce

This recipe was passed down through my family for years. The simple and tasty combination of tomatoes and feta is quintessentially Greek, and wonderfully healthy.

Serves 4-6

Ingredients

• 1 red onion, finely chopped

• 3-4 tablespoons extra virgin olive oil

• 30-32 ounces tomato sauce

• 4 oz Feta cheese

• 5 whole organic eggs

• ½ - 1 bunch of fresh organic flat leaf parsley, chopped (or cut with a scissor)

• Dakos (Cretan Barley Rusks) or Thick-cut Crusty Bread, as needed

• 1-2 organic jalapeño peppers, sliced

• Organic pecans, for garnish

Directions

1. Add the onions to a dry, medium sauté pan over medium heat to caramelize.

2. Add 3-4 tablespoons of olive oil, stir to combine with the onions, and lower the heat.

3. Add tomato sauce to the pan slowly, stir to combine with the olive oil and onions, and allow to cook for about 5 minutes to let the flavors marry.

4. Add the feta cheese into the pan, stirring to combine, allowing the feta to blend into the sauce.

5. Add the eggs to the pan, one at a time, and gently stir to combine with the tomato sauce in the pan, until the eggs cook through the mixture in the pan becomes a bright orange.  Add the chopped parsley, and stir to combine.

6. To serve, add a few spoons of eggs to a bowl or plate, top with 1-2 pieces of Dakos (depending on size), and top with another few spoons of eggs.  Add sliced jalapeños, sprinkle with pecans, and enjoy!

Chef’s Notes:

• You can add any vegetables and herbs you like to this dish – eggs are an excellent canvas for flavor!

• If you don’t like spicy things, leave off the jalapeños – tailor this dish to your taste!