1 tablespoon extra virgin olive oil
2 ripe medium tomatoes, thinly sliced
1/2 pound firm feta, cut into 8 slices
4 eggs
pinch of paprika
salt and freshly ground black pepper to taste
fresh oregano for garnish, if desired

Directions:
Preheat oven to 350°F. Pour 1 tablespoon extra virgin olive oil into each of 4 small gratin dishes (or other ovenproof dishes). Thinly slice 2 ripe medium tomatoes and divide them between gratin dishes.

Cut 1/2 pound firm feta into 8 slices and arrange 2 slices on top of tomatoes in each dish. Gently break an egg into each dish, season with a pinch of paprika and with salt and freshly ground black pepper to taste. Bake until eggs are set, 20 to 25 minutes. Serve warm, garnish with fresh oregano leaves if desired.

Serves 4.

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