Ingredients:
extra virgin olive oil
4 slices bread, toasted
3 ripe roma tomatoes, sliced
150 g feta, cut into 4 slices
2 eggs
2 teaspoons oregano leaves or 1 teaspoon dried oregano
1 green onions or 1/4 small Spanish onions, thinly sliced
1/4 teaspoon sweet paprika
Directions:
Brush two 18cm shallow ovenproof bowls or plates with a little olive oil.
Place 1 slice of toast in each bowl.
Place tomato slices, slightly overlapping, in a circle around toast.
Top with feta, then carefully crack an egg over the top of each.
Scatter eggs with oregano, onion, paprika and cracked black pepper to taste, then drizzle with a little olive oil.
Bake at 180C for 12-15 minutes or until egg whites are set but yolks remain runny.
Serve immediately with remaining toasted bread.
Servings: 2
Time preparation: 10 min.
Time total: 25 min.