Low-carb feta and tomato pan-fry

Low-carb feta and tomato pan-fry with black olives and fresh organic eggs. A hearty hot breakfast that draws loads of flavour from sun-ripened veg.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 340 kcal per serving
• Protein: 22 g
• Fat: 24 g
• Carbs: 8 g

Ingredients

• 400g tomatoes
• 100g feta
• 50g olives
• 4 organic eggs
• 1 bunch of basil
• 1 tbsp olive oil

Method

You’ll need: frying pan · chopping board · knife

1. Wash the tomatoes, cut them into rough chunks and halve the olives.
2. Heat the olive oil in a deep frying pan and fry the tomatoes until they break down into a chunky sauce.
3. Crumble in the feta, add the olives and bring everything to the boil.
4. Crack the eggs one at a time, place them on the sauce and put a lid on the pan.
5. Let the eggs set for a good 8 min, take the pan off the heat and scatter over torn basil leaves.

Good to know

Tomatoes develop a lot of sweetness when you fry them. Together with feta in brine, they make a really quick, savoury base for eggs.

Swaps

Feta → mozzarella (mozzarella gives a creamy, stringy texture but is much milder in flavour).

Cooking tips

Ideally, use very soft, almost overripe tomatoes for this dish, as they release their juice much faster in the pan.

Storage

The dish only tastes good fresh from the hot pan and shouldn't be kept cold for the next day.

Allergens

Contains egg and milk. Completely gluten-free and nut-free.