Baked Egg Saganaki with Soutzouki

see Saganaki with Soutzouki and Egg - mezetheory

http://oceanadesigns.net/envira/new-imperial-damby/  

buy real modafinil online Baked eggs are one of those dishes I love to have for breakfast, brunch, lunch, or dinner. Add some good country bread and the meal is complete.

These baked eggs include one of my favorite Mediterranean ingredients; soutzouki. I get mine at Miran – a place I would recommend any visitors to Athens to pay a visit to. They sell traditional soutzouki, pastourma, and other cured meats and cheeses from all over Greece. It’s the perfect Greek souvenirs!

 Saganaki with Soutzouki - mezetheory

Baked Egg Saganaki with Soutzouki
Mediterranean baked egg with traditional soutzouki and feta cheese. Perfect for breakfast, brunch, lunch, or dinner.
Write a review
Print
Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 cup good tomato sauce
  2. about 5 cherry tomatoes
  3. 1 large egg
  4. a 2 inch piece of soutzouki, sliced
  5. 2 oz. feta cheese, crumbled
  6. 1 tbsp. parmesan, grated
  7. oregano, salt, and pepper, to taste
Instructions
  1. Pour the tomato sauce into a small baking dish, and top with the feta cheese.
  2. Pierce the cherry tomatoes with a fork and add them to the sauce. Place the sliced soutzouki in the sauce around the edges of the dish, using a spoon to make a shallow well in the center of the dish.
  3. Crack the egg into the center of the dish. Season with oregano, salt and pepper (keeping in mind the saltiness of the feta when adding salt). Top with the parmesan.
  4. Bake in a 400 degree F oven until the egg white is set but the yolk is still gooey.
  5. Enjoy with crusty bread.
MEZE THEORY http://mezetheory.com/

Leave a Reply

Your email address will not be published. Required fields are marked *