Eggs with Tomatoes, Fetta and Herbs


We would have eggs, woodfired bread, lots of black tea and home made black cherry jam.

Ingredients (Serves 4)

  • 8 eggs
  • 8 egg tomatoes
  • 2 tablespoon fresh oregano, chopped
  • 1 cup fetta cheese, crumbled
  • 1 tablespoon olive oil
  • Tabasco sauce
  • Sea salt and pepper

To Serve

  • 8 slices of toast
  • 4 cups baby rocket leaves
  • 1 tablespoon olive oil
  • squeeze of lemon juice


  1. Place sliced tomatoes in a large non-stick frypan add olive oil and cook on medium heat until tomatoes are soft.
  2. Add oregano, fetta cheese and continue cooking until the cheese starts to melt.
  3. Remove pan from the heat and break in the eggs. Dot eggs with a drop of Tabasco sauce and season with salt and pepper.
  4. Return the pan onto the heat, cook eggs until the whites are cooked. To achieve this without overcooking the yolks, cover the frypan with a lid when the egg whites start to turn opaque.
  5. While the eggs are cooking, toss the rocket leaves with live oil and lemon juice and place it on 4 dinner plates.
  6. Place the toast on the rocket leaves, serve the eggs and sauce on the slices of toast.