Strapatsada - Greek scrambled eggs with tomatoes and feta
Eggs Budget Recipes Cheese Breakfast Greek
Garden tomatoes: ripe, sweet, fragrant - now is their moment. And now is also the right time to try this Greek recipe that is ready in 10 minutes. Scrambled eggs with tomatoes are creamy and aromatic, perfect for breakfast or a light lunch.
Ingredients
2 eggs
30 g feta
1 large ripe tomato (approx. 200 g)
1 garlic clove
1 clove
1 pinch of ground cinnamon
1/4 tablespoon chili (flakes or powder)
1/4 teaspoon dried oregano
1 tablespoon olive oil
salt, black pepper
Servings: 1
Calories: 389 cal / total (calculated without the toast)
Protein: 18 g / total
How to prepare strapatsada - greek scrambled eggs with tomatoes and feta
- In a pan about 22-24 cm in diameter heat the oil and add the crushed garlic. Sauté it for 30 seconds, then add the grated tomato.
- Add the clove, the cinnamon, the oregano, the chili and 10 grinds of black pepper. When the sauce starts to boil, turn the heat down to medium and simmer until it reduces well and no liquid is left (approx. 5-7 minutes). Towards the end stir more often so that it doesn't burn.
- In the meantime beat the eggs well and at the end add the finely crumbled feta.
- Pour the eggs over the tomato sauce and stir slowly until the colour becomes even. At that moment take the pan off the heat and keep stirring until the eggs are completely cooked (another 1-2 minutes). Do not cook the eggs over very high heat, they will set too fast and too firmly and the result will be dry. If you take care to cook the eggs slowly in the sauce, the result will be creamy, like a spreadable paste.
- Transfer the scrambled eggs to a plate and, if you like, garnish with a little crumbled feta, freshly ground black pepper and a drizzle of 1 teaspoon of olive oil. Serve with toast.
