Ingredients 6 potatoes 2 onions 1/4 cup olive oil 2 tbsp tomato paste 1 tomato, grated 6 eggs 1 sprig fresh thyme or 1 bay leaf Salt Freshly ground pepper A little dry mizithra cheese Boiling water TAGS APPETIZERS EGGS 30-MINUTE MEALS BRUNCH KIDS' RECIPES LOW BUDGET VEGETARIAN GREEK TRADITIONAL FOODS MOM-MADE FOODS Ingredients 6 potatoes 2 onions 1/4 cup olive oil 2 tbsp tomato paste 1 tomato, grated 6 eggs 1 sprig fresh thyme or 1 bay leaf Salt Freshly ground pepper A little dry mizithra cheese Boiling water Video Instructions Peel the potatoes and onions and cut them into large chunks. Heat the olive oil in a pot. If you like, flavor it with a clove of garlic, which you remove before continuing. Add the onions and sauté for 3-4 minutes, until translucent. Add the potatoes and stir so they are well coated with the olive oil. Sauté for 4-5 minutes, until glossy. Add the tomato paste and stir well. Let it cook for 1 minute, so it brings out its aromas. Season with salt and pepper, add the bay leaf or thyme, and pour in enough hot water to cover the ingredients. Once the dish comes to a boil, lower the heat, cover the pot, and simmer for about 25 minutes, until the potatoes have softened. When the potatoes have softened and the sauce has thickened, carefully crack the eggs one by one into the pot. Cover with the lid and leave the dish on the heat for about 1 more minute. Remove from the heat and leave the pot covered, so the eggs set and cook to your liking. If you prefer firmer yolks, continue cooking over low heat for another 2-3 minutes. Serve the braised potatoes with eggs hot, accompanied by dry mizithra cheese and fresh bread. TAGS APPETIZERS EGGS 30-MINUTE MEALS BRUNCH KIDS' RECIPES LOW BUDGET VEGETARIAN GREEK TRADITIONAL FOODS MOM-MADE FOODS
