Laoise Casey shares her go-to egg recipe for a quick and easy midweek meal. The dish takes 10 minutes from start to finish and serves one.
Ingredients and Method
For the recipe, you will need 2 tsp olive oil, 5g butter, 2-3 medium free-range eggs, 1 tsp za'atar, 100g ripe plum tomatoes sliced in half, 30g feta, sea salt flakes, and cracked black pepper. Optional serving suggestions include sourdough or flatbreads and Greek yoghurt.
Heat the olive oil and butter in a wide-based pan on a medium heat. When the butter starts to foam, crack the eggs straight into the pan. Season generously with salt, pepper, and sprinkle the za'atar on top. Leave to cook for a minute, then swirl gently with a wooden spoon until they crack. Cook for another 2-3 minutes, then add the tomatoes and warm through. Crumble the feta on top and serve immediately.
Variations and Tips
To turn this into a dinner, add flatbreads and a generous scoop of Greek yoghurt. Other combinations include spring onions, mint and paneer; caramelised red onions, taleggio and pumpkin seeds; or lightly crushed caraway seeds, gorgonzola and sweet potato.
Casey notes that softly scrambled eggs are a sure-fire fallback, but when she doesn't want to wash up an extra bowl, she cracks eggs straight into the pan and swirls. This recipe was originally published in 2017.
