Avga Skordostoumbi
(eggs, garlic, fries & tomatoes)
4 large potatoes, peeled
olive oil for the fries
1lb plum tomatoes, peeled, seeded & chopped
6 garlic cloves, sliced
oregano
salt & pepper to taste
4 eggs
Wash the potatoes & cut them into 1/4" thick long oval slices.
Cut each slice into 1/4" sticks & cut each of them in half. These
should be very thin fries.
Heat enough olive oil in a deep non-stick skillet to fry the potatoes all
at once. Fry them over medium heat until golden brown & crisp. Drain
the oil off, leaving the fries in the pan. Add the sliced garlic &
stir for about a minute.
Raise the heat to med-high, add the tomatoes, oregano, salt & pepper.
Cook uncovered until the tomatoes are thick: 5-10 minutes.
Break the eggs carefully over the mixture in the pan. Cook until the eggs
are set as you like them. Add a little more salt & pepper on each egg
& serve immediately before the fries get to soggy.
Serves 2.