I have kind of a love/hate relationship with eggs.
I like the flavor and they’re a great protein source. There’s something about the texture though that freaks me out. Maybe I’ve been ruined on squeaky scrambled eggs. But still, a runny yolk freaks me out. Even though I know it’s probably fine and dandy and delicious. Eggs are just… weird.
I’ve been overcoming my weird-o texture problem by adding tons of flavor and texture to my eggs lately. You’ve all tried these cheesy spinach baked egg sandwiches, right? So cheesy. So garlic-y. So good. Buuut maybe not the healthiest breakfast for dinner you’ll ever throw together. Let’s lighten things up.
These mediterranean eggs are a flavor and texture powerhouse. It all starts with some caramelized onions. They take time, but not a lot of work. Get them going, then give them a stir every time a commercial comes on while you’re watching Party Down South. That’s not how you spend your afternoon? It can be any tv show really…
Once your onions are nice and caramelized, add some sun dried tomatoes, garlic, eggs and feta. Let the eggs cook to your liking (runny yolks if that’s your style). I like to put my finished eggs on a crusty ciabatta roll for a little sandwich heaven.
These eggs are perfect for breakfast, brunch, lunch, or dinner. They’re super savory and a new favorite of mine. What’s your favorite way to eat eggs?
4-5 small or 1 1/2 large yellow onions, halved and sliced
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/3 cup firmly packed julienne cut sun dried tomatoes
6-8 large eggs
3 ounces crumbled feta cheese
Coarse kosher salt and freshly ground black pepper
Parsley, finely chopped (optional)
Ciabatta rolls (optional)
In a large cast iron or stainless steel skillet, heat butter and oil over medium heat. Once the butter is melted add the onions to the pan and stir gently to coat in the butter and oil, arranging them in an even layer. Reduce the heat so the onions just barely sizzle. Allow the onions to cook, stirring every 5 to 10 minutes, until they are soft and a deep brown color, about one hour.
Add garlic and sun dried tomatoes and cook, stirring, for about 1-3 minutes or until fragrant. Arrange the mixture in an even layer in the pan, then carefully crack eggs over the top. Sprinkle with crumbled feta, salt, and pepper. Cover with a tight fitting lid and allow to cook undisturbed for 10-15 minutes. Watch the eggs carefully in the last few minutes as the yolks change quickly. You can check yolk doneness by jiggling the pan. Runny yolks will jiggle slightly while firm yolks shouldn't move at all.
Remove pan from the heat and sprinkle with chopped parsley if desired. Serve on crusty ciabatta rolls.