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Greek · Breakfast
Tomato-Poached Eggs with Fried Potato Skins
Eggs set gently in a thick, pulpy fresh tomato and basil sauce, served with crisp fried potato peelings dusted with oregano and hard sheep's-milk cheese, a lighter take on Greek fried potatoes.
- YieldServes 2
- Hands-on35 min
- Total1 h 9 min
- Difficulty
Ingredients
Tomato sauce
- 3ripe tomatoes, seeded and coarsely chopped
- 1 clovesmall garlic, smashed
- 2 tbspfresh basil, chopped
- 2 tbspextra virgin olive oil
- to tastefine sea salt
- to tasteblack pepper, freshly ground
Potato skins
- 3large russet potatoes, scrubbed; skins peeled off in long spirals, flesh kept for another use
- to tasteolive oil, for frying, enough for about 1.25 cm depth in the pan
- to tastekosher salt
- 1 tspdried oregano, a scant teaspoon
- 2 tbspkefalotyri or other hard yellow sheep's milk cheese, grated
- 4large eggs
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