Strapatsada

Name: Strapatsada
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 3 tbsp extra-virgin olive oil; 3 ripe tomatoes, grated; 4 large eggs; 3 oz feta cheese, crumbled; ½ tsp dried oregano; Salt and pepper to taste

Soft scrambled eggs cooked into a sweet, reduced fresh tomato sauce and finished with crumbled feta.

Serves 2
Active 20 min
Total 20 min
Breakfast

Ingredients

3 tbsp extra-virgin olive oil
3 ripe tomatoes, grated
4 large eggs
3 oz feta cheese, crumbled
½ tsp dried oregano
Salt and pepper to taste

Method

Grate the tomatoes on a box grater and discard the skins.
Simmer the tomato pulp in the olive oil in a skillet over medium heat until most of the liquid cooks off and it looks jammy, about 10 minutes. Season with salt, pepper and oregano.
Beat the eggs lightly and pour them into the pan.
Stir gently over medium-low heat until softly set and the eggs reach 160°F, about 2 minutes.
Fold in the feta, take the pan off the heat and serve right away.

Notes

Good with toasted country bread and a few olives for a Greek-style breakfast.