11101 (Long Island City, NY) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Special Occasions
    Advanced Recipe Search


    from "The Olive and the Caper" by Susanna Hoffman

    Greek ingredients used in an innovative way become a Greek answer to Huevos Rancheros, with pita taking the place of the tortilla. A Greek "salsa" easily comes together with chopped garden tomato, onion, radish and possibly garlic and a green bell pepper or chile pepper. Yogurt is as soothing a sauce as sour cream. But what makes Avga Georgika (farm eggs) Greek and spectacular is the layer of piquant caper leaves slipped under the sunny egg. The number of brunches at which I've served Avga Georgika is climbing toward countless. Shunning tired hollandaise, finding rancheros a little heavy, my acquaintances seem to want to say a Sunday kalimera (good morning!) in a new Greek way.

    Serves 4

    1 tomato, finely chopped
    1 radish, finely chopped
    1/4 small onion, finely chopped
    2 cloves garlic (optional), minced
    1/4 green bell pepper, or 1 small mild chile (optional), finely chopped
    1 teaspoon fresh oregano leaves, or 1 tablespoon shredded basil leaves
    4 tablespoons olive oil
    4 pita bread
    4 large eggs
    1/2 cup caper leaves (see Note)*
    1/2 cup plain yogurt

    * FreshDirect Note: As instructed in the author's note, we've substituted 1/4 cup capers for the caper leaves in this recipe.

    Print recipe

    1. Toss the tomato, radish, onion, garlic (if using) and bell pepper (if using) together in a bowl. Add the oregano and season with salt to taste. Set the salsa aside.
    2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Place 2 pitas in the skillet and toast until brown on both sides about 30 seconds per side. Transfer the pitas to a dish and cover to keep warm. Brown the remaining 2 pitas and add to the dish.
    3. Add the remaining 2 tablespoons oil to the skillet and gently fry the eggs over medium heat, until the whites are set and the yolks slightly runny. Place a warm pita on each plate. Cover the pita with a thin layer of caper leaves and slide an egg over the caper leaves. Place 2 to 3 tablespoons of the salsa and about 2 tablespoons yogurt next to the egg. Serve right away, while still warm.
    Note If caper leaves cannot be found, add 1/4 cup capers to the chopped tomato mixture. Or use 1/2 cup shredded brined grape leaves.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
      Radishes, Bag - $0.99/pkg Save! 2 for $1.50
     Farm Fresh, 6oz bag
      Organic Yellow Onion, Medium - $1.99/lb
      Green Bell Pepper - $2.49/lb
     Farm Fresh, Lg
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
      Thomas' Sahara White Pita Pocket Bread - $3.19/ea
      Axelrod Low Fat Plain Yogurt - $2.79/ea
      Roland Nonpareilles Capers - $2.19/ea
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
    You May Already Have
      Morton's Regular Salt - $0.99/ea
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
      Garlic - $3.99/lb
     Farm Fresh, Med
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users