This is a Greek-style baked egg dish, known as avga feta domata. The trick is using the freshest eggs you can find as well as ripe tomatoes for the sauce. The result is a healthy, filling and impressive brunch. Serve with toasted gluten free  bread for extra dipping.

3 tbsp extra virgin olive oil

¼ tsp dried oregano

250g tomatoes, peeled, deseeded and chopped

2 slices  Gluten Free bread, cut into 1cm-dice

8 eggs

115g feta, diced

For the tomato sauce

3 tbsp extra virgin olive oil

1 tsp dried oregano

x2 400g tins chopped tomatoes

1 tbsp sugar

Salt and black pepper


First make the tomato sauce. Heat the olive oil in a medium-size pan.  

Season, then add the chopped tomatoes. Add a splash of water to the pan. Stir to combine, adjust the seasoning and add the sugar. Stir to combine, cover and bring to a boil. Add the oregano and the basil, then stir to combine.

Lower the heat and simmer for 20 minutes before using.

To make the eggs, place a deep frying pan over a medium heat. Add the olive oil, followed by the garlic and fry for one minute.

Add the oregano and cook for 1 minute, stirring to combine. Add the chopped tomato and cook for one minute.

Add the tomato sauce and bring to a simmer. Add the diced gluten free bread, spreading it evenly throughout the pan.

Gently crack the eggs into the pan and top with the feta. Simmer on low heat for approximately 2 minutes until the egg whites start to solidify and turn slightly opaque.

Heat the oven to 190C/375F/gas mark 5. Put the pan inside for 5–10 minutes depending on how firm you want the eggs. Serve right away.

Recipe adapted from: Good Food

Recipes Gluten Free and Low FODMAP Recipe - Baked eggs with tomato and feta
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