Greek Eggs

If you live in Athens or the Greek Islands, you’ll find this easy everyday breakfast on the street corners. My friend Kalpita in Athens says it will stave off a big fat Greek hunger all morning. The name Avgá Mátia means “egg eyes,” like two eggs looking up at you, with a side of Kalamata olives and tomatoes. Good quality Greek oregano adds a high-nutrition punch to this breakfast, as it is packed with anti-oxidants, vitamin K, iron, manganese, and antibacterial benefits. If you use coconut Paleo Feta Cheese recipe from my book Good Morning Paleo, this will be dairy-free. You can even make the “cheese” ahead and keep it on hand in the freezer for lots of other uses. Or substitute organic goat cheese, or organic feta, which DO contain dairy. Serves one.

Greek Egg "Eyes"



  • 1 small tomato, sliced
  • 1/2 cucumber, sliced
  • 2 tablespoons Kalamata olives, coarsely chopped
  • 3 tablespoons coconut Paleo Feta Cheese, from my book Good Morning Paleo, or organic goat cheese, crumbled
  • 2 teaspoons fresh oregano, diced, or 1/2 teaspoon dried oregano
  • 2 to 3 tablespoons extra-virgin, first-pressed olive oil
  • 2 large eggs, See my article Egg Buyers Beware
  • Unprocessed salt and pepper to taste


  1. On the side of a large plate, toss together the tomato, cucumber, olives, feta cheese, and oregano. Drizzle them with 1 tablespoon of the olive oil.
  2. Heat 1 to 2 tablespoons olive oil in a small nonstick pan over medium heat. When a drop of water flicked into the pan sizzles, it’s ready. To fry the eggs, break two eggs into the pan so that they retain a nice rounded shape and do not spread out too much. Add salt and pepper. Fry for a couple of minutes or until the whites are firm. Many Greeks like their yolks cooked through, so they spoon a bit of hot olive oil from the side of the pan over the yolks several times. When the eggs are as you like them, slide them onto the plate next to the vegetables, like two eyes looking up at you.

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