Eggs with cherry tomatoes and anthotyro – A delicious dish

Eggs that nest between the above ingredients and are cooked to the desired degree! A few herbs, smoked salt and freshly ground pepper make the dish so delicious that it doesn’t even have time to cool before eating.

Materials:

• Tomatoes or large pieces of tomato
• Fresh anthotyro or tiromalama or manouri
• Eggs
• Fresh oregano or thyme
• Smoked salt
• Freshly ground pepper
• Olive oil

How to make it:

1. Wash well and cut the large cherry tomatoes in half.
2. Pour some olive oil into a hot pan and add the cherry tomatoes and fresh oregano (if using dry, leave it for the end).
3. Lower the heat (3 out of 9) and let them soften well with the pan covered, about 20-30′. Add the cheese and make gaps for the eggs to enter.
4. Add the egg one by one, being careful not to break them (if even one breaks, it’s still delicious, it just can’t turn into honey.
5. Cover and leave on a low heat for 4-5′ or more, depending on our taste.
6. Serve with fresh or toasted bread.

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