Mediterranean Fried Eggs Recipes

Steps:

• Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, red pepper, garlic and cumin seeds and saute for a few minutes. Add the diced tomatoes and honey and season with salt and pepper. Cook on medium heat until the ingredients come together into a light sauce, about 10 minutes.
• Break the eggs directly into the sauce, cover and poach just until the eggs whites are cooked and the yolks are still runny, 8 to 10 minutes.
• Garnish with some feta, the remaining olive oil and za'atar spice. Serve with grilled pita.

Steps:

• In a small, nonstick omelette pan (really, small!), coat the bottom with olive oil and place on burner at a medium-high heat. I use a generous amount of oil to help the eggs brown (and because I like the flavor), but you can go lighter if you'd like.
• When oil is hot, remove pan from heat and add onions and garlic. Allow to saute for a minute or so, stirring as needed. Meanwhile, turn the burner down to medium.
• Crack 2 eggs over the sauted onion and garlic, using a spatula to distribute the veggies throughout the egg whites before they start to turn white. (This needs to be done relatively quickly.)
• Quickly add the feta and olives into the uncooked eggs, avoiding breaking the yolks.
• Add salt and pepper now, if desired.
• Cover pan with a clear lid and return to the heat. The clear cover will help the top of the eggs cook and you'll be able to gauge their progress without picking up the lid and losing the steam.
• Cook to desired doneness, or until yolks have formed a white film over them. I cooked mine for about 2-3 minutes, tops, and they were done perfectly (yolks mostly runny but partly done on the bottom).
• Remove from heat and garnish generously with cubed avocado over the top of the whole dish.
• Serve immediately, in the pan. (I guess you could try to remove it, but I like eating from the pan as it keeps the eggs warm throughout the meal.).

Steps:

• Heat a non-stick frying pan over medium heat until hot.
• Pour in the olive oil and heat that until it just starts to shimmer.
• Add the garlic and saute just until it begins to be fragrant.
• Pour in the tinned tomatoes.
• Season with salt and pepper and throw in the basil leaves.
• Turn the heat down to low and simmer for a few minutes until the flavours meld and the tomatoes have reduced a bit.
• Break the eggs into the pan, leaving some space between them if possible. (This all depends on the size of your pan)
• Cook until the whites just start to set, then pop a cover on and finish cooking until eggs are set and done to your taste. We like them so that the yolks are a bit runny.
• Sprinkle a little sea salt and cracked black pepper over the yolks and serve with toasted bread fingers for dipping.