Recipe: Mykonos-Style Sausage & Eggs

A recipe to come back to again and again, for breakfast, brunch and lunch.

Preparation & Cooking time: 35 minutes

Serves: 2

You don’t have to go all the way to Mykonos to enjoy these scrumptious eggs with sausage and tomato, served on crusty bread. It’s best made with sausages from the island, but you can substitute your favorite sausage with lots of herbs.


Remove the casing from your sausages using a sharp knife, and chop the meat finely.

Add 2 tablespoons of oil to a pan over medium heat. Add the onion and salt, and sauté until the onion has softened. Add the sausage and cook for another 4-5 minutes.


Add the tomato, sugar, pepper and another pinch of salt, and cook for about 10 minutes more, until the sauce thickens.

In a bowl, mix the yogurt wit h2 tablespoons of olive oil, the garlic, salt and pepper.

Toast the bread.

Heat the remaining oil in a pan over medium heat, and fry the eggs.

Serve your toasted bread topped with a generous spoonful of sausage and tomato sauce, a spoonful of the yogurt sauce, and the fried eggs. Top with salt and pepper, a drizzle of olive oil, and a sprinkle of oregano or thyme.

This recipe was first published in Greek at


2 traditional Mykonos sausages, or 180g of another sausage with herbs

1 small onion, finely chopped


1 medium sized tomato, grated

1/4 tsp. sugar

200 g Greek yogurt

1/3 clove of garlic, grated

60 ml olive oil

fresh or dry oregano or thyme, for serving

2 eggs

salt and freshly ground pepper

2 thick slices of country style bread

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