Avga Matia me Melitzanes: A Cretan Power Meal
This dish is the definition of rustic simplicity. In Crete, it was often enjoyed as a nourishing meal after working in the fields. The combination of tender, sautéed eggplants and perfectly fried sunny-side-up eggs is a true revelation of flavor.
Why is this dish so healthy?
Fiber Wonder: Eggplants are high in fiber and phytochemicals (anthocyanins) that help protect your cells.
Satiating Protein: Eggs provide all essential amino acids and vital vitamins such as B12 and D.
Healthy Fats: Cooking with extra virgin olive oil helps the body absorb vitamins and promotes heart health.
What makes it so special? The texture! The eggplants are cooked in olive oil until they become almost creamy and sweet. When the runny yolk of the fried eggs melts over them, it creates a natural, rich sauce.
Who is it for? Perfect for low-carb enthusiasts, vegetarians, and anyone looking for an authentic Mediterranean breakfast or a quick lunch.
The Recipe (Serves 2)
Ingredients:
4 fresh organic eggs
2 medium eggplants
50ml extra virgin olive oil (Repa Mediterran)
1 garlic clove (finely minced)
1 tsp sea salt & freshly ground black pepper
Optional: A squeeze of lemon juice or some crumbled feta cheese
Preparation:
Prepare: Cut the eggplants into 1 cm thick slices or cubes. Salt them generously and let sit for 15 mins, then pat dry with a paper towel (this removes bitterness).
Sauté: Heat olive oil in a large skillet. Fry the eggplants over medium heat until golden brown and soft on both sides (about 10–12 mins). Add the garlic during the last minute of cooking.
Add Eggs: Create space between the eggplants in the pan and carefully crack the eggs directly into the gaps.
Cook: Fry over medium heat until the whites are set but the yolks remain runny ("Matia" = eyes).
Serve: Season with pepper and a bit more salt if needed. Serve hot immediately.
Zero-Waste Tip: Never peel the eggplant! The skin contains the highest concentration of antioxidants. If you have leftover eggplant pieces that don't look perfect, roast them in the oven and blend them into a savory dip.
This dish is the definition of rustic simplicity. In Crete, it was often enjoyed as a nourishing meal after working in the fields. The combination of tender, sautéed eggplants and perfectly fried sunny-side-up eggs is a true revelation of flavor.
Why is this dish so healthy?
Fiber Wonder: Eggplants are high in fiber and phytochemicals (anthocyanins) that help protect your cells.
Satiating Protein: Eggs provide all essential amino acids and vital vitamins such as B12 and D.
Healthy Fats: Cooking with extra virgin olive oil helps the body absorb vitamins and promotes heart health.
What makes it so special? The texture! The eggplants are cooked in olive oil until they become almost creamy and sweet. When the runny yolk of the fried eggs melts over them, it creates a natural, rich sauce.
Who is it for? Perfect for low-carb enthusiasts, vegetarians, and anyone looking for an authentic Mediterranean breakfast or a quick lunch.
The Recipe (Serves 2)
Ingredients:
4 fresh organic eggs
2 medium eggplants
50ml extra virgin olive oil (Repa Mediterran)
1 garlic clove (finely minced)
1 tsp sea salt & freshly ground black pepper
Optional: A squeeze of lemon juice or some crumbled feta cheese
Preparation:
Prepare: Cut the eggplants into 1 cm thick slices or cubes. Salt them generously and let sit for 15 mins, then pat dry with a paper towel (this removes bitterness).
Sauté: Heat olive oil in a large skillet. Fry the eggplants over medium heat until golden brown and soft on both sides (about 10–12 mins). Add the garlic during the last minute of cooking.
Add Eggs: Create space between the eggplants in the pan and carefully crack the eggs directly into the gaps.
Cook: Fry over medium heat until the whites are set but the yolks remain runny ("Matia" = eyes).
Serve: Season with pepper and a bit more salt if needed. Serve hot immediately.
Zero-Waste Tip: Never peel the eggplant! The skin contains the highest concentration of antioxidants. If you have leftover eggplant pieces that don't look perfect, roast them in the oven and blend them into a savory dip.
| Nutrient | Amount |
| Energy | 165 kcal |
| Fat | 13.2 g |
| Carbohydrates | 4.8 g |
| Protein | 6.5 g |
| Salt | 0.8 g |
Ingredients:
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