The traditional meze on the island of Crete, dakos (also called “koukouvayia”) or “Greek bruschetta,” is served here with cooked tomato sauce and a fried egg on top, for a more hearty meze. You will love it!
Prep. time: 5′ Cooks in: 30′ Ready in: 35′
8-10 small round barley rusks
8-10 fried eggs
extra-virgin olive oil
For the sauce
4 tbsp extra-virgin olive oil
2 garlic cloves
400 g tomatoes, diced
1 tsp sugar
a few basil leaves, finely chopped
For the sauce: Heat oil on medium heat and cook garlic until fragrant. Add tomato, sugar, salt and pepper. Simmer on low heat until sauce thickens. Stir in basil and remove pan from heat.
Serving: Preheat oven at 200C/fan. Transfer rusks in a baking dish and spread sauce on top. Bake for 5 min. Place one egg on top of the rusks, season with salt and pepper and serve.
Και η συνταγή στα ελληνικά: Ντάκος με σάλτσα και τηγανητό αβγό