For our version of the classic Greek dish called avga feta domata—eggs baked in a bed of savory tomato sauce and croutons topped with tangy feta cheese—we opted to use fresh cherry tomatoes and roast them to make our own sauce. Tossing the tomatoes with a mixture of oil, garlic, oregano, tomato paste, and a bit of salt and sugar enhanced the tomato flavor and encouraged deep caramelization. To prevent the croutons from becoming mushy, we baked pieces of crusty bread in the oven while the tomatoes roasted, before folding everything together and adding the eggs.
“These recipes are flavorful, accessible, seasonal, and most importantly, they show how fun and satisfying eating healthy can be," writes Lauren. “Each and every recipe in this book is absolutely stunning, and I can say with certainty that there isn’t one recipe I wouldn’t try myself.”