Fried eggs smothered in garlic as in Zakynthos (αυγα τηγανητα σκορδοστουμπι οπως στο Τζαντε)

A survey of my Greek family has revealed that one of their favourite family meals is Ma’s “eggs smothered in garlic”. The literal term 'skordostoumbi' is used to mean garlic pounded or mashed. The amount of garlic used in this recipe denotes its Zakynthian origins, although my Peloponnesian father in law also makes claims on the origin of this dish.

Most often made for a late breakfast, it contains a whole head of garlic, ripe summer tomatoes, plenty of extra virgin olive oil, fresh oregano and eggs. If you are feeling decadent, you can also add a little crumbled feta or some cubes of fried potatoes. While this dish makes a great breakfast, it is also perfect for a late lunch or light dinner - just add a green salad on the side.

Fried eggs smothered in garlic as in Zakynthos (αυγα τηγανητα σκορδοστουμπι όπως στο Τζάντε)

Serves 2; cooking time 50 mins


1 espresso cup of EVOO
1 head of garlic, chopped
200 grams of fresh tomatoes, peeled and grated or ½ can diced tomatoes
3 sprigs of fresh Greek oregano
Salt and freshly ground black pepper, to taste
Freshly sliced red chilli, to taste
2-3 eggs
2 tablespoons chopped parsley or oregano, to serve
1/4 cup crumbled feta cheese, optional


In a large, deep skillet, heat oil over low heat. Add garlic and cook until softened and beginning to caramelize, about 20 minutes. Do not allow to burn.. Add tomatoes, chilli and oregano, simmer for 20 minutes or until thickened.

Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle with parsley and feta cheese and serve.

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Maira Gall