🇬🇷🍅 Greek Tomato Scrambled Eggs

It’s called Strapatsada🥚🥚🍅🇬🇷🌿Greek tomato and feta scrambled eggs reminds me of that time in my life that it would magically appear, perfectly ready for me when I got home late from the uni on study nights. It was light and filling enough, and so “nostimo” (tasty)😋Food memories are so powerful. They can zap you back in time in a flash ⚡️I can see the pan on the stove waiting for me 🍳

SIMPLE INGREDIENTS (for one person)

• 2 eggs, whisked
• 1 large firm ripe tomato, coarsely grated, (approx 180-200g)
• 1-2 tablespoons olive oil 
• salt & pepper to taste 
• 20g Dodoni feta
• parsley for garnish 

METHODOLOGY

• Coarsely great your tomatoes and discard the skin
• Heat up the oil in a pan 
• Cook tomatoes on medium to high heat, with salt and pepper, to taste 
• Cook until most of the moisture has evaporated from the tomatoes (about 8-10 mins)
• Add the whisked eggs, turn down the heat and keep stirring with a wooden spoon 
• Just before the eggs set, (or when serving), add some crumbled feta to taste. 
• Take the pan off the heat just when the eggs have set. 
• Serve warm and garnish with some parsley, some crusty bread and salad.

NOTES

Remember that you can adjust the amount of tomato you add. You might like a bit more next time 🍅🍅 You could also experiment with some spices and herbs too 🪴like paprika, cumin, oregano and thyme.

You can also add red capsicum in the tomato mix.

Put your stamp on it. Good to eat any time of the day or night😋