Ingredients
Scale
4 slices of focaccia bread
4 eggs
4 cups arugula
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
2 tablespoons olive oil
1 teaspoon dried oregano
Salt to taste
Pepper to taste
Instructions
Preheat oven to 375°F (190°C) if using stale focaccia for crunch
In a medium pan, cook 2 eggs (per serving) over-easy or poached
Brush focaccia slices with olive oil and sprinkle with oregano
Layer bottom slices with arugula, cherry tomatoes, and feta cheese
Top with eggs and remaining focaccia slice
Notes
Use fresh focaccia for softer texture or reheat in oven for 5 minutes
Substitute feta with halloumi for a meat-free option
Add a squeeze of lemon for brightness
Store leftovers in airtight containers up to 1 day
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Mornings
- Method: Sautéing and Assembling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 260mg