Baked Eggs with Tomato and Feta
- 8 free-range eggs
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, peeled and sliced
- 1/4 teaspoon dried Greek oregano
- 1 cup tomatoes, peeled, seeded and chopped
- 16 ounces tomato sauce
- 2 1/2 inch slices hearty country bread, cut into 1/4-inch dice
- 4 ounces feta, diced
- 2 tablespoons Kefalotyri or Pecorino cheese, grated
- 28 ounces crushed tomatoes
- 5 cloves garlic, sliced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried Greek oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon sugar
- This recipe is vegetarian
- Produce
- Basil, dried (1/4 teaspoon)
- Garlic (7 cloves)
- Greek marjoram, dried (1 1/4 teaspoon)
- Tomatoes (1 cup)
- Tomatoes (28 ounces)
- Condiments
- Tomato sauce (16 ounces)
- Cooking & Baking
- Olive oil, extra-virgin (3 tablespoons)
- Olive oil, extra virgin (3 tablespoons)
- Pepper (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Sugar (1 tablespoon)
- Bread & Baked Goods
- Country bread, hearty (1 2 1/2 inch slices)
- Dairy
- Feta (4 ounces)
- Kefalotyri or pecorino cheese, grated (2 tablespoons)
- Refrigerated
- Eggs, free-range (8)
Preparation
Read recipe preparation on foodrepublic.com
Social Stats
42.1Rating
1-100
1-100
17Tweets
82Facebook
Likes
Likes
1StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published June 23, 2012 (8 months ago).
153 people saved this recipe.
