Strapatsada (Greek Tomato Scrambled Eggs)
A rustic Greek breakfast of eggs slowly scrambled with ripe tomatoes and olive oil until silky and saucy. Simple, deeply savory, and best eaten with crusty bread.
Ingredients
- 2 tbsp extra-virgin olive oil
- 4 medium ripe tomatoes, grated or crushed
- 2 cloves garlic cloves, thinly sliced
- 4 large eggs, lightly beaten
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/2 tsp dried oregano
- 2 oz feta cheese, crumbled
- 4-5 leaves fresh basil leaves, torn
Instructions
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1
Heat 2 tbsp extra-virgin olive oil in a wide skillet over medium heat.
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2
Add 2 cloves thinly sliced garlic cloves and cook for 30 seconds until fragrant, then add 4 medium grated or crushed ripe tomatoes.
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3
Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Simmer, stirring occasionally, until the tomatoes have broken down and most of the liquid has evaporated, about 10 to 12 minutes. The mixture should be thick and jammy.
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4
Reduce the heat to low. Add 4 lightly beaten large eggs and stir gently with a wooden spoon, folding the eggs into the tomato sauce. Cook slowly, stirring every 30 seconds, until the eggs are just set but still creamy, about 4 to 5 minutes. Do not rush this step.
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5
Remove from heat. Sprinkle with 1/2 tsp dried oregano and top with 2 oz crumbled feta cheese and 4-5 leaves torn fresh basil leaves. Serve immediately.