Baked Eggs With Tomato And Feta recipes

Ingredients

• 8 free-range eggs
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, peeled and sliced
• 1/4 teaspoon dried Greek oregano
• 1 cup tomatoes, peeled, seeded and chopped
• 16 ounces tomato sauce (see below)
• 2 1/2 inch slices hearty country bread, cut into 1/4-inch dice
• 4 ounces feta, diced
• 2 tablespoons Kefalotyri or Pecorino cheese, grated
• 5 cloves garlic, sliced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried Greek oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon sugar
• 28 ounces crushed tomatoes

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