Strapatsada
A summer-village Greek breakfast — ripe tomatoes cooked down in olive oil until jammy, then loose-scrambled with eggs and crumbled feta. Distinct from shakshuka: the eggs are stirred through, not poached on top.
Ingredients
- ripe tomatoes4 medium, grated on box grater
- large eggs4
- feta cheese60 g, crumbled
- extra-virgin olive oil3 tbsp
- dried greek oregano1/2 tsp
- sugarpinch
- fresh flat-leaf parsleysmall handful, chopped
- crusty breadfor serving
Steps
Grate the tomatoes.
Grate the tomatoes on the large holes of a box grater, discarding the skins left in your palm.
Simmer tomato sauce until jammy.
Warm the olive oil in a heavy skillet over medium heat. Add the tomato pulp, oregano, sugar, and a good pinch of salt. Simmer until the liquid evaporates and the sauce turns jammy and brick-red, about 8 minutes.
Beat eggs and add to pan.
Beat the eggs lightly with a fork. Lower the heat and pour them into the tomato pan.
Stir eggs through tomato.
Stir slowly with a wooden spoon, dragging the eggs through the tomato until just set but still glossy, about 2 minutes.
Scatter feta and parsley, then serve.
Scatter feta and parsley over the top. Serve straight from the pan with crusty bread.
Nutrition, per serving. 335 calories. Protein 18.5 grams, 22 percent. Carbs 10 grams, 12 percent. Fat 25 grams, 66 percent. Fiber 2.5 grams, sugar 6 grams, saturated fat 7 grams, sodium 700 milligrams. Estimated from ingredients.
