Tomato & Fetta Eggs
Few things are as comforting as a pan of perfectly cooked eggs, especially when paired with fresh, vibrant ingredients. This recipe brings together a roughly chopped fresh and juicy tomato, cooked in some olive oil with two eggs scrambled in the pan topped with creamy crumbled Greek-style fetta for a dish that’s simple yet full of flavour. Everything is cooked together in one pan, creating a hearty meal that’s ready in minutes. This Tomato & fetta eggs recipe is perfect for breakfast, brunch, or even a light dinner, this easy scramble is as versatile as it is delicious.
This dish is special for me; it’s something my dad would make for us growing up. Filled with many Greek themes: fetta, olive oil and tomatoes, we love this stuff. I absolutely love tomatoes so I eat this for breakfast most mornings served alongside some toast slathered with butter and Vegemite, just to add my Aussie twist on it.
Ingredients in Tomato & Fetta Eggs
Eggs, a tomato and greek style fetta cheese. Oil for cooking and a pinch of salt + pepper for seasoning.
What type of tomatoes do you use?
I buy the regular gourmet tomatoes. You can use cherry toms, roma tomatoes, vine ripened. Anything that’s fresh and whole. This dish is pretty much my version of the Greek dish Strapadsada. People tend to use tinned tomatoes or finely grated fresh tomatoes and cooking it with garlic, onion and herbs and spices. Since I don’t like making a fuss most mornings for breakfast, I stick to my way of making tomato & fetta eggs.
Do I have to use tomatoes?
No. If you don’t like them, don’t use them. You can swap to zucchini, eggplant, potatoes, capsicum; anything you want. You could even use any combination of fillings. Just saute and season them as usual in place of the tomato in the written recipe below.
What about the cheese?
I love the taste of Greek style fetta cheese, this salty, tangy, crumbly cheese works so well with the tomatoes and eggs. You’re welcome to sub it out for danish fetta, shredded cheddar cheese or parmesan if you prefer. If you’ve ever noticed the different spelling of Greek feta and Greek style fetta and wondered why, read about it here.
My Best Tips
Non-stick pan – Unless you know your way around cooking eggs on a stainless steel pan, use a non-stick pan. Don’t get me wrong, you can definitely cook eggs in a stainless steel pan but it can be notoriously tricky to get the temperature right to make sure eggs don’t stick. I love cooking with all types of cookware, and have for a while and I still have trouble getting it right. Non-stick is great for sticky and delicate foods without making a fuss or using too much oil if that’s something you’re worried about.
Get everything ready before you start cooking – this recipe comes together quite quickly so make sure all your ingredients are prepared.
Tomato & Fetta Eggs
Ingredients
- 1 tbsp olive oil
- 2 eggs Note 1
- 1 tomato medium to large – Note 2
- 30 grams fetta cheese Note 3
- salt and pepper sprinkle
Instructions
- Prepare your ingredients before you start cooking: dice the tomato, crumble the fetta and crack the eggs into a bowl.
- Place a non-stick pan onto a medium to low heat and heat up the olive oil.
- Add in the diced tomatoes, sprinkle over some salt and stir regularly until soft.
- Add the eggs the pan, add in a sprinkle of salt and pepper and break up the eggs, whites and yolks, using a silicone spatula, mixing everything together until the eggs are cooked.
- Turn off the heat, leave for 2-3 minutes for the pan to cool then add in the fetta and mix to combine. The residual heat well warmup the cheese without fully melting it.
- Serve on its own or with your favourite toasted bread.
Video
Notes
Eggs – my recipes always use extra large eggs. This dish can work with any size eggs you have available. In Australia, extra large eggs weigh approximately 52 grams per egg, without the shell. Any 2 sized eggs available from the supermarket will be fine for this recipe, it’ll just adjust the nutrient density of the dish. If you have backyard chickens; I know some can lay small eggs so you may need a few extra in there to make up for it. Note 2
Fetta cheese – swap for any type of cheese such as cheddar, swiss or danish fetta. Note 3
Swap the tomatoes for something else. Any vegetable will work with this recipe as a substitution. Just sauté them the same way in place of the tomato in step 3.
