Ingredients
- 6 medium potatoes, peeled and cut into large chunks
- 3 medium onions, peeled and cut into large chunks
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 6 eggs
- 1 sprig fresh thyme or 1 bay leaf
- Salt and freshly ground black pepper, to taste
- A little sour mizithra cheese (optional)
- Boiling water, as needed
Instructions
1. Prepare the Vegetables
- Start by peeling the potatoes and onions. Cut both into large, even chunks to ensure they cook evenly.
2. Sauté the Potatoes and Onions
- Heat the olive oil in a large, deep skillet over low heat.
- Add the potatoes and onions and cook gently for 8-10 minutes, stirring occasionally, until they soften but don’t brown.
3. Add Tomato Paste and Seasonings
- Stir in the tomato paste, ensuring it’s evenly distributed. Season with salt and freshly ground black pepper.
- Pour in enough boiling water to cover the vegetables.
4. Simmer the Vegetables
- Add the thyme sprig or bay leaf for additional flavor.
- Cover the skillet and let the vegetables simmer for 20 minutes, or until the potatoes are fork-tender and the water has reduced slightly.
5. Cook the Eggs
- Crack the eggs directly over the potatoes and onions, spacing them evenly.
- Cover the skillet again and let the eggs cook for 1-2 minutes, depending on your preferred consistency.
6. Adjust Egg Consistency
- For runny yolks, remove the pan from the heat and let it sit covered for 2-3 minutes.
- For firmer eggs, continue cooking on low heat for an additional 3 minutes.
7. Finish and Serve
- If desired, sprinkle with sour mizithra cheese for a tangy finish.
- Serve hot, directly from the skillet, with crusty bread on the side to soak up the flavorful juices.
Tips for Success
- Customize the flavors: Add a pinch of smoked paprika or chili flakes for a spicy kick.
- Cheese options: If mizithra isn’t available, substitute with feta or Parmesan.
Enjoy!
Source: Argiro Barbarigou