Eggs in spicy tomato sauce with brie

Easy lunch or dinner with some good bread for dipping

Published originally on my blog on 24 June 2017

This was yesterday’s dinner. Eggs cooked in a spicy tomato sauce with lots of Greek extra virgin olive oil and a few slices of brie added on top at the end of cooking to melt slightly and be as seductive as they can be to our palates.
A couple of days prior, I had baked two loaves of sourdough bread and a couple of thick slices were the best thing to dip into the rich, deeply yellow-colored egg yolk and spicy sauce.

I posted a photo of this on instagram last night, right before diving into it, and many asked for the recipe. As simple as this recipe is, I thought it was blog-worthy as well, so here it is.
I hope you make it and enjoy it with a cold glass of beer.
Cheers!

Eggs in spicy tomato sauce with brie

I made this in individual saganakia (saganaki is a small, Greek, two-handled pan) and it fits as much as you see in the photos ie. two eggs per pan. You can use one large pan that will fit all 4 eggs. The instructions are for that option.