A Corfu Recipe: Fried Eggs In Tomato Sauce

Veteran Corfu author Effrosyni Moschoudi shares with is her local recipe, as featured in The Flow, book 2 in The Lady Of The Pier trilogy:

3-4 eggs

1 large onion, chopped

Extra virgin olive oil

1 large (or two medium) ripe beef tomatoes

1/3 teaspoon of sugar

Salt, pepper

 

Grate the tomatoes (leave out the skin)

In a large frying pan, fry the onion in the olive oil until soft, add the tomato, salt, pepper, sugar, and a small amount of water (about 1/4 of a wine glass). Cook in medium heat for about 15-20 minutes.

Break eggs and place in a bowl.

When the sauce has thickened (only oil left, no water), add the eggs in one go, then quickly start stirring with a fork or wooden spatula.

Serve immediately with a salad and fresh bread.

To read more, and to find out more about The Lady Of The Pier Trilogy, please visit: Effrosyni Writes