CentMenu / Breakfast
Tomato and feta breakfast eggs
Soft eggs with juicy tomatoes and a small crumble of salty feta.
VegetarianNo gluten ingredients
Ingredients
2 servings · US + metric
- 4 eggs
- 2 tomatoes
- 1.41 oz (40 g) feta
- 2 tsp (10 ml) olive oil
- 1¼ tsp (1 g) dried oregano
- ¼ tsp (1 g) salt
Let’s cook
Dice 2 tomatoes; heat 2 tsp (10 ml) olive oil in a skillet over medium heat and cook the tomato with 1¼ tsp (1 g) dried oregano and ¼ tsp (1 g) salt for 5 minutes.
Whisk 4 eggs, pour into the pan and stir gently over low heat for 3–4 minutes, until fully set.
Crumble 1.41 oz (40 g) feta over the eggs and serve immediately.