Experience the taste of Greece with this flavorful and easy-to-make breakfast recipe, Poached Eggs Mytilene. This dish features perfectly poached eggs served on a bed of sautéed spinach, topped with a tangy tomato sauce and sprinkled with crumbled feta cheese. With its combination of protein, vitamins, and calcium, Poached Eggs Mytilene is a nutritious and satisfying way to start your day. Impress your family and friends with this Greek-inspired breakfast delight!
Ingredients
- 4 large fresh eggs
- 4 cups fresh spinach, washed and chopped
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese
Directions
- In a large non-stick skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and golden brown.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Pour in the diced tomatoes and sprinkle in the dried oregano. Season with salt and pepper to taste. Stir well to combine all the ingredients.
- Simmer the tomato sauce mixture for about 10 minutes, until it thickens slightly.
- While the sauce is simmering, poach the eggs. Fill a large saucepan with water, about 3 inches deep, and bring it to a gentle simmer over medium heat.
- Crack each egg into a small dish or ramekin, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to carefully remove the poached eggs from the water and set them aside.
- To serve, place a generous portion of the sautéed spinach on a plate. Spoon the tomato sauce over the spinach, making a well in the center. Carefully place a poached egg into the well, and sprinkle with crumbled feta cheese on top.
- Serve the Poached Eggs Mytilene immediately and enjoy the perfect combination of flavors and textures.
