Ingredients (Serves 2)

• 4 eggs
• 1 small onion, sliced
• 1 small pepper, finely chopped
• Paderis soutzouki, sliced
• 6 cherry tomatoes, halved
• Fresh herbs
• 2 tbsp olive oil
• Salt & freshly ground pepper

Method

Preheat the oven to 160°C.

Heat the olive oil in a pan and sauté the soutzouki on both sides for 1–2 minutes. Remove and place on a paper towel.

In the same pan, add the onion and pepper, cooking until softened.

Carefully crack the eggs over the vegetables, ensuring the yolks remain intact.

Add the cherry tomatoes, fresh herbs, soutzouki, salt, and pepper.

Transfer to the oven and bake for 6–7 minutes, keeping the yolks slightly runny.

Serve immediately.

A comforting dish where the ruby-red Paderis soutzouki embraces the eggs in a perfect morning “dance” of flavors. Published in “EV ZIN” magazine.