- 4 eggs
- Salt and pepper
- 8 slices (3/4-inch) italian bread
- 3 tablespoons EVOO
- 1 cup chopped tomatoes
- 2 tablespoons crumbled feta
- 1 tablespoon chopped black olives
In shallow dish, beat eggs, salt and pepper. Add bread in single layer; soak until egg is absorbed, flipping halfway through. In nonstick skillet, heat 1 tbsp. EVOO over medium heat. Working in batches, fry bread until browned, about 3 minutes per side. Top with tomatoes, cheese and olives; drizzle with remaining EVOO.