Greek Breakfast

A person prepares toast with fresh tomatoes, red onions, ricotta cheese, and eggs from a platter surrounded by olives, vegetables, whole eggs, and bread.

A simple Greek breakfast plate with olive-oil-fried eggs, juicy tomatoes, creamy feta, kalamata olives, thick Greek yogurt, and warm bread. Ready in 15 minutes, this fresh and satisfying proïnó is the kind of breakfast served at Greek family tables all summer long.

Course Breakfast

Cuisine Greek

Keyword breakfast

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 498kcal

Author Maria Koutsogiannis

Ingredients

2 eggs
1 large tomato, sliced (or 1 cup cherry tomatoes, halved)
3-4 sprigs green onion cut on the bias in 1-2 inch pieces
¼ red onion thinly sliced
1/4-1/2 cup chunks of feta cheese
¼ cup kalamata olives
1 slice Bread of choice
⅓ cup plain Greek yogurt
Extra-virgin olive oil, salt and/or dried oregano for seasoning
Lemon wedge for serving

Instructions

First assemble the plate with tomato slices or wedges; green onions cut on the bias; thinly sliced red onion; chunks of feta cheese; kalamata olives; toasted bread of choice; and, plain Greek yogurt. Set aside while you prepare the eggs.
Coat the bottom of a frying pan with olive oil and heat over medium heat. When the oil is warm, crack two eggs into the pan and cook until your desired doneness, using a spoon to spoon a little bit of olive oil over the eggs as they cook.
As the eggs cook, toast the bread.
When the eggs are done cooking, use a slotted spoon to add them to your plate. Season everything else on the plate with a drizzle of olive oil from the pan, squeeze of a lemon wedge, salt and/or dried oregano.

Notes

This is meant to be a breakfast plate for one but feel free to adjust ingredient quantities as needed.
Easily double or triple this to make for more people!

Nutrition