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