Mediterranean Eggs Recipe

Warm a medium nonstick skillet over medium heat and add 1 tablespoon olive oil. Add the minced garlic and sauté 20–30 seconds until fragrant, taking care not to brown.

Add the thawed peas, marinated artichoke hearts, sundried tomatoes, capers and halved cherry tomatoes to the skillet. Stir to combine and cook 2–3 minutes until tomatoes begin to soften and peas are heated through.

Season the vegetable mix with 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, 1 teaspoon lemon juice and 1/8 teaspoon red pepper flakes. Stir and cook another 30–60 seconds. Transfer the vegetable mixture to one side of the skillet or to a small bowl and keep warm on very low heat.

Wipe the skillet clean if needed and return to medium-low heat. Add 1 teaspoon butter and a light drizzle (about 1 tsp) of olive oil. Crack two eggs into a small bowl, then gently slide them into the skillet.

For sunny-side-up: cook eggs undisturbed 3–4 minutes until whites are set but yolks still runny. For over-easy: cook until whites set, gently flip and cook 20–30 seconds more. Season the eggs with a pinch of salt and a small grind of pepper while they cook.

When eggs are cooked to desired doneness, transfer them atop or beside the warmed vegetable mix in the skillet or on the serving plate.

While eggs cook, brush both sides of the Tostino bread slices with 1 tablespoon olive oil. Toast in a separate skillet over medium heat 1–2 minutes per side until golden and crisp, or use a toaster/oven for 3–4 minutes.

If using, grate 1 tablespoon pecorino or parmesan over the hot vegetable mix and eggs, or sprinkle cheese on the warm toasted bread so it melts slightly.

Sprinkle chopped fresh parsley over the entire plate and add a final pinch of salt and pepper to taste. Serve immediately with the toasted Tostino bread on the side.