John Myers
Mediterranean Breakfast Egg
The perfect mediterranean breakfast egg recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 2 Dried and pickled herb tomatoes
- 6 Olives, pitted
- 1 tbsp Grated peccorino
- Salted butter
- This recipe is intended for Wagenfeld’s No. 2 egg cooker. Any other refractory mold is also suitable.
- Preheat the oven to 220 degrees. Finely chop the sun-dried tomatoes and olives and mix well. Butter the egg boiler well with the salted butter. Add half of the tomato and olive mixture to the egg boiler.
- Carefully crack open the two eggs and let them slide into the egg boiler. Carefully pour the rest of the tomato and olive mixture over the eggs and sprinkle with the peccorino.
- Put boiling water in a larger ovenproof dish and place the egg boiler in it and then put it in the oven for about 15 minutes. Then take the egg boiler out of the water and serve with toasted bread.
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