Eggs in tomato sauce

eggs in tomato sauceKing Croesus

To the east of Greece was the land of Lydia, where a king called Croesus ruled.  Though he was not a Greek, he believed in the power and the wisdom of the Greek’s gods.  King Croesus wanted to expand his empire, by defeating the mighty Persians.  He believed the oracle in Delphi would guide him in his quest for glory.  He sent messengers to Delphi, to offer gifts of gold and silver from Croesus to the temple of Apollo.  Then they asked the King’s question:  ‘Should King Croesus make war on the Persians?’

The priestess at the temple of Apollo went into a trance after inhaling a vapour, during which time she met Apollo and put the question to him.  The god answered through the priestess, who spoke in strange, unfamiliar words.  When her attendant explained what they meant, the god’s answer was: ‘Yes, if your king fights the Persians, a mighty empire will fall.’

The messengers reported the news to Croesus, who believed Apollo had said he would be victorious in battle.  But he was wrong, for it was not the empire of the Persians that fell, but his own, as was defeated in the battle that followed. (Copied from “Gods and Goddesses” by John Malam.

Eggs in tomato sauce

51

Prep Time: 5 minutes

Cook Time: 42 minutes

Total Time: 47 minutes

6 servings

Serving Size: 1 egg per serving

Ingredients

  • 6 eggs
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 4 tablespoons Greek extra virgin olive oil
  • 1 400gr (15oz) can chopped tomatoes
  • 1 teaspoon Greek dried oregano
  • Pinch crushed red pepper flakes
  • Pinch of sugar
  • ½ teaspoon salt

Instructions

  1. In a medium saucepan and on a low heat, we fry the onion and garlic in the oil for 8 to 10 minutes or till the onion is slightly brown at the edges. We add the tomatoes and the rest of the ingredients, except the eggs, and we let them cook covered, till there is not any moisture remaining in the pan.
  2. We empty the tomato sauce in a round 28cm (11inch) baking dish, we make 6 holes in the sauce and we break the eggs carefully, in these holes. We cook the eggs in a preheated 180*C (350F) oven for 12 minutes or till the whites have just set. We serve immediately with freshly baked bread and some feta cheese, on the side.

Notes

The sauce can be made even a day, in advance. Before serving, we reheat on a low heat and we proceed to the second step.

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