Avga Saganaki – Saganaki Eggs (Αυγά Σαγανάκι)

A rustic one-pan dish where eggs are gently poached in a rich, spiced tomato sauce. Inspired by the simplicity of Cypriot and Greek taverna flavours, this is perfect for brunch, lunch, or a light dinner with plenty of koulouri daktylia (Cypriot seeded loaf) to mop up every last bit.

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Servings: 4

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: Cypriot, Greek, Mediterranean

Ingredients Method

Ingredients

3 tablespoons olive oil
1 onion
2 garlic cloves sliced
1 can (400g) whole peeled or chopped tomatoes
1 cup frozen spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and pepper to taste
pinch of chilli flakes optional
4 eggs
100 g Greek feta optional

To serve

toasted sesame seeds
fresh chopped parsley
extra virgin olive oil for drizzling
koulouri daktylia loaf

Method

Heat the olive oil in a wide pan over medium heat. Add the onion and red pepper and sauté until soft and lightly golden. Add the garlic and cook until fragrant.
Pour in the tinned tomatoes, breaking them up with a spoon, and season with your spices, herbs salt, pepper, and a pinch of chilli flakes if using. Simmer uncovered for 20-30 minutes, or until the sauce has thickened slightly.
Sprinkle in the crumbled feta if using and stir gently. Create small wells in the sauce and crack the eggs into them. Cover with a lid and cook for 5–8 minutes, or until the whites are set and yolks are still soft (or to your liking).
Remove from heat. Drizzle with a little extra olive oil and scatter with toasted sesame seeds and fresh parsley.
Serve hot, straight from the pan, with plenty of bread to scoop up the sauce and runny yolk