We love to eat this for lunch in the winters. Its warm and almost like a quick egg drop soup. Very healthy with the vegetables which are totally substitutable. You can throw in some broccoli or cauliflower or anything that you prefer.
So my mother typically uses these veggies. However she make this with water. I had some leftover broth and opted on pouring that in instead. I prefer it my way lol.
You wanna make a pocket in the food and then drop in the egg so that it stays in a somewhat pod-like shape, for that poached look. Crumble on your feta cheese, cover and cook until you reach your desired egg consistency. I like mine runny yolked so I cooked for about three and a half minutes. You do you. The feta softens and is amazing.
Please don’t forget the fresh oregano. My mom typically uses dry oregano but I had fresh on hand. If you use the dry, add it in with the salt and pepper.
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Greek Poached Eggs
- 1 tbs olive oil
- 6 baby potatoes, diced into small chunks
- 1 medium zucchini, sliced into thick rings
- 5 oz cherry tomatoes, halved
- 1 cup low sodium chicken broth (or water)
- salt and pepper to taste
- 4 eggs
- 4 oz feta cheese, crumbled
- 2 tbs oregano, chopped
- In a large skillet, heat your oil. Add in all of the veggies and stir to coat. Pour in the broth (or water) and bring to a boil. Season with salt and pepper to taste. Once it starts boiling, cover the pan and lower the heat to a simmer. Cook for 12-15 minutes or until the potatoes are fork tender.
- Make some openings in the broth and drop in the eggs. Sprinkle with the crumbled feta and cover the pan again until the eggs are cooked to your preference. I like my egg yolks runny so I cooked for 4 minutes. Remove your pan from the heat and top with the oregano and serve with the broth.