Sautéed Sea Aster with Eggs, Feta & Sausage
A traditional Greek dish bursting with flavor, this recipe combines sautéed sea aster (a wild coastal green) with creamy feta, savory country-style sausage, and silky eggs. It’s hearty, rustic, and perfect for a quick summer meal.
A traditional Greek dish bursting with flavor, this recipe combines sautéed sea aster (a wild coastal green) with creamy feta, savory country-style sausage, and silky eggs. It’s hearty, rustic, and perfect for a quick summer meal.
Info
Prep Time:
5mCook Time:
10mDifficulty Level:
Ingredients
- 1 fresh country-style sausage
- 500 g tender sea aster (samphire or similar wild greens)
- 2 spring onions, finely chopped
- 2–3 tbsp olive oil
- 250 g cherry tomatoes, halved
- 1 garlic clove, crushed
- 2 poached eggs (or soft-boiled or fried)
- Salt, to taste
- Freshly ground black pepper
- A little fennel or dill, finely chopped
- 150 g firm feta cheese, crumbled
- Rustic bread, for serving
Directions
Clean the sea aster by removing any tough stems. Wash thoroughly and drain well in a colander.
Slice the sausage into thick rounds.
Heat a few drops of olive oil in a large frying pan and sauté the sausage for about 2 minutes, until lightly browned.
Add the halved cherry tomatoes and crushed garlic. Sauté over high heat for 1-2 minutes.
Drizzle in a little more olive oil, then add the sea aster and spring onions. Cook for about 2 minutes, until the greens wilt and their moisture evaporates.
Season with fennel (or dill), salt, and pepper, then remove from heat.
Divide the crumbled feta between two plates. Spoon the warm sea aster mixture over the feta, including any juices from the pan.
Top each portion with a poached egg. Alternatively, serve with soft-boiled or fried eggs on the side.
Recipe Tips
If sea aster is too salty or briny, blanch it briefly in boiling water for 1-2 minutes before sautéing to mellow its intensity and balance the dish.
