Aegean Weeknight Supper

1. FINAL MENU

• Cuisine: Greek
• Serve time: 17:00

One short Michelin-style rationale: This compact Greek supper balances a sun-soaked tomato and olive bake finished with runny eggs and crumbled feta, a raw village salad for contrast, and warm pita for sharing — all designed to maximize flavor with minimal hands-on time. It is oven-focused, family-friendly, and leaves you with easy leftovers.

• Baked Greek Eggs with Tomatoes, Feta & Kalamata Olives
• Village Cucumber–Tomato Salad with Red Onion, Oregano & Red Wine Vinegar
• Warm pita wedges (for scooping)

2. FULLY EXECUTABLE RECIPES

Baked Greek Eggs with Tomatoes, Feta & Kalamata Olives

Equipment

• 10-inch ovenproof skillet (cast-iron preferred) OR 9x9-inch baking dish
• Chef's knife
• Cutting board
• Measuring spoons
• 1 tablespoon-measure
• Spatula or wooden spoon
• Oven preheated to 375°F
• Heatproof mitts

Ingredients

• Extra-virgin olive oil — 3 tablespoons
• Garlic — 2 cloves, minced (about 2 teaspoons)
• Fresh tomatoes — 2 large (about 12 oz), coarsely diced (see substitutions)
• Crushed canned tomatoes (only if fresh tomatoes are unavailable) — 1 cup (use drained diced canned tomatoes as direct substitute)
• Smoked paprika — 1 teaspoon
• Crushed red pepper flakes — 1 teaspoon (for base medium heat)
• Kosher salt — 1 teaspoon
• Ground black pepper — 1/2 teaspoon
• Kalamata olives, pitted and halved — 1/2 cup (about 4 oz) (substitute: pitted ripe black olives if Kalamatas unavailable)
• Feta cheese, crumbled — 6 ounces
• Large eggs — 8 (two per person)
• Fresh parsley, chopped — 2 tablespoons (for garnish; optional)

Practical substitutions (immediately under Ingredients):

• If fresh tomatoes are out of season or mealy, substitute 1 cup well-drained, high-quality diced canned tomatoes; drain excess liquid so bake is not watery.
• If Kalamata olives are unavailable, substitute pitted ripe black olives (same quantity), or capers (use half quantity: 2 tablespoons) for briny note.
• If feta is unusually salty, rinse lightly and pat dry; reduce added salt to 3/4 teaspoon total.

Cooking / Baking

• Oven: 375°F
• Total cook time: 30 minutes (10 minutes active prep + 20 minutes oven)
• Target doneness: egg whites set, yolks to your preference; for slightly runny yolks, bake 18–20 minutes; firmer yolks 20–22 minutes.

Instructions

1. Preheat oven to 375°F.
2. Prepare ingredients: mince garlic, dice tomatoes, halve olives, crumble feta, measure spices and oil.
3. In the 10-inch ovenproof skillet over medium heat, add 3 tablespoons olive oil. When oil shimmers (~30 seconds), add minced garlic and sauté 30 seconds—do not brown.
4. Add diced fresh tomatoes (or drained canned tomatoes) to skillet. Stir in smoked paprika, crushed red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, 4–5 minutes until tomatoes soften and liquid reduces slightly.
5. Stir in Kalamata olives and two-thirds of the crumbled feta (reserve remaining feta for topping). Spread mixture evenly.
6. Using the back of a spoon, make 8 shallow wells in the tomato mixture. Crack 1 egg into each well.
7. Sprinkle the reserved feta evenly over the eggs and tomato base.
8. Transfer the skillet to preheated oven and bake 18–22 minutes, checking at 18 minutes: for slightly runny yolks aim for 18–20 minutes; for fully set yolks aim 20–22 minutes. (Plan: bake 20 minutes for balanced set.)
9. Remove from oven at 16:59 (see timeline). If desired, garnish with 2 tablespoons chopped fresh parsley and a light drizzle of 1/2 teaspoon olive oil.
10. Serve immediately at 17:00 with warm pita for scooping.

Village Cucumber–Tomato Salad with Red Onion, Oregano & Red Wine Vinegar

Equipment

• Large mixing bowl
• Small jar or bowl for dressing
• Chef's knife
• Cutting board
• Measuring spoons

Ingredients

• Fresh tomatoes — 2 large (about 12 oz), coarsely chopped (see substitutions)
• English cucumber — 1 large (about 10–12 oz), halved lengthwise and thickly sliced
• Red onion — 1/2 small, thinly sliced (about 1/4 cup)
• Kalamata olives — 1/4 cup, halved
• Feta cheese, crumbled — 3 ounces
• Extra-virgin olive oil — 3 tablespoons
• Red wine vinegar — 2 tablespoons
• Dried oregano — 1 teaspoon
• Kosher salt — 1 teaspoon
• Ground black pepper — 1/4 teaspoon

Practical substitutions (immediately under Ingredients):

• If fresh tomatoes are poor quality, substitute 1 cup well-drained diced canned tomatoes and use immediately (texture difference noted).
• If red wine vinegar is unavailable, apple cider vinegar may be substituted (same quantity).

Cooking / Baking

• Total cook time: 8 minutes active (assemble at finish)
• This is a finish-to-order dressed salad; dress and toss within 2–3 minutes of serving to keep crisp.

Instructions

1. Rough-chop tomatoes and place in large mixing bowl.
2. Add sliced cucumber, thinly sliced red onion, 1/4 cup halved Kalamata olives, and 3 ounces crumbled feta.
3. In a small jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Close jar and shake to emulsify.
4. At 16:58–16:59 (see timeline), pour dressing over salad, toss gently to combine, taste and adjust only if needed. Plate and refrigerate briefly if not served within 2–3 minutes (this salad is best served immediately).

Warm pita wedges (for scooping)

Not gluten-free: pita.

Not low-carb: pita.

Equipment

• 10-inch nonstick or cast-iron skillet
• Tongs
• Chef's knife or kitchen scissors
• Small pastry brush or spoon

Ingredients

• Pita rounds — 4 large
• Extra-virgin olive oil — 1 tablespoon
• Kosher salt — pinch (about 1/8 teaspoon)

Practical substitutions (immediately under Ingredients):

• If fresh pita is unavailable, use store-bought flatbreads or tortillas warmed the same way (1 minute per side over medium heat).

Cooking / Baking

• Heat: medium stove-top
• Total cook time: 6 minutes active (warming in two batches)
• No standing time required; serve warm.

Instructions

1. Split or halved pita rounds into wedges now or warm whole and cut after warming. Brush each pita lightly with olive oil (1 tablespoon divided among 4 pitas).
2. Heat 10-inch skillet over medium heat until hot (~1 minute).
3. Working two pitas at a time, warm wedges 1.5 minutes per side (about 3 minutes per batch). Use tongs to flip; sprinkle a light pinch of salt on each warmed pita.
4. Transfer warmed wedges to a plate and keep covered briefly until serving (they will be reheated at the table by scooping hot food).

3. LINEAR TIMELINE (16:29–17:00)

• 16:29: (Baked Greek Eggs) Start — Preheat oven to 375°F. Gather skillet, ingredients and measuring tools. Mince 2 cloves garlic, crumble 6 oz feta and reserve 2 oz for the salad, halve 1/2 cup Kalamata olives, and dice 2 large tomatoes. Measure smoked paprika, red pepper flakes, salt and pepper.
• 16:33: (Baked Greek Eggs) Heat 10-inch ovenproof skillet over medium, add 3 tablespoons olive oil; when shimmering add garlic and sauté ~30 seconds, then add diced tomatoes, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1 tsp crushed red pepper; stir and simmer 4–5 minutes until reduced.
• 16:38: (Baked Greek Eggs) Stir in Kalamata olives and two-thirds of crumbled feta; make 8 shallow wells in the tomato mixture and crack 8 eggs into wells; sprinkle remaining feta over eggs.
• 16:39: (Baked Greek Eggs) Transfer skillet to oven and start 20-minute bake (will finish at 16:59).
• 16:41: (Village Salad) While bake is running, rough-chop 2 large tomatoes, slice 1 large cucumber and thinly slice 1/2 small red onion; place vegetables in salad bowl but DO NOT dress yet. Measure salad dressing ingredients (3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp salt, 1/4 tsp pepper) and keep ready.
• 16:52: (Pita) Begin warming pitas: heat 10-inch stovetop skillet over medium; brush two pita halves/wedges lightly with olive oil and warm first batch 1.5 minutes per side (~3 minutes).
• 16:55: (Pita) Warm second batch of pita wedges 1.5 minutes per side (~3 minutes); transfer all warmed pita to a plate and keep loosely covered.
• 16:58: (Village Salad) Dress the salad with prepared dressing, toss gently, add 3 oz crumbled feta and 1/4 cup halved Kalamata olives, taste-check quickly and plate the salad immediately.
• 16:59: (Baked Greek Eggs) Remove skillet from oven (eggs baked 20 minutes); optionally sprinkle with 2 tbsp chopped parsley. Transfer skillet to trivet and position near serving area.
• 17:00: (All) Serve hot at table at exactly 17:00: bring baked eggs, plated village salad, and warm pita wedges to table.

4. CONSOLIDATED SHOPPING LIST

Produce

• Fresh tomatoes — 4 large (about 2 lb) ⁺
• English cucumber — 1 large
• Red onion — 1 small (use 1/2)
• Garlic — 2 cloves
• Fresh flat-leaf parsley — 1 small bunch (about 2 tablespoons chopped)

Dairy

• Feta cheese — 9 ounces ⁺
• Large eggs — 8

Dry Goods / Pantry

• Extra-virgin olive oil — 7 tablespoons total ⁺
• Kalamata olives, pitted — 3/4 cup (about 4 oz) ⁺
• Smoked paprika — 1 teaspoon
• Crushed red pepper flakes — 1 teaspoon
• Dried oregano — 1.5 teaspoons ⁺
• Red wine vinegar — 2 tablespoons
• Kosher salt — 2 teaspoons total ⁺
• Ground black pepper — 3/4 teaspoon total ⁺
• Pita rounds — 4 large

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed red pepper flakes or chopped fresh chili for adults who want extra heat at the table (not included in menu or shopping list).
• Global substitutions: canned diced tomatoes (well drained) can replace fresh tomatoes if out of season; ripe black olives can replace Kalamata in a pinch.
• Child-safety note: eggs will be served hot from oven at the table; keep children seated when the skillet is carried and use oven mitts.
• Timeline risk(s): The tightest execution window is the final 10 minutes (16:52–17:00) when the baked eggs are finishing and you must warm pitas and dress the salad. If you slow down, eggs could overcook or salad could sit dressed too long.
• Mitigation mindset: work the skillet-to-oven step first and keep salad ingredients prepped but undressed; warm pitas in two quick batches on the stovetop during the egg bake so final plating aligns. Prioritize getting eggs into the oven exactly at 16:39 so they finish at 16:59.
• Latest safe start time: You can start as late as 16:29 for a 17:00 serve.