A recipe based on a traditional Greek recipe, this is a fabulous brunch! Perfect for the weekend. Adapted from a recipe by Jim Botsacos, foodrepublic.com
1. Make a tomato sauce using 3tbsp olive oil, 1 tsp oregano, 1/4 tsp basil, 800g tinned tomatoes, 5 garlic cloves and salt & pepper. Heat the oil, add garlic then herbs. Season then add the tomatoes. Bring to the boil, then simmer for 20 minutes.
2. heat some oil, add 2 sliced garlic cloves and 1/4 tsp oregano. Add 250g fresh chopped tomatoes and cook for 1 minute. Add the tomato sauce and bring to simmer. Add 2 slices of rye bread cut into 1cm cubes. Spread evenly across the pan.
3. Gently crack 8 fresh eggs into the pan and top with 115g diced feta. Simmer for 2 minutes until eggs start to solidify.
4. Pop the pan into a warm oven 190 C for 5- 10 minutes.