Greek cuisine · Breakfast & Eggs

Strapatsada

Scrambled eggs in tomato sauce with feta – a Greek summer breakfast straight from the pan.

Ingredients · for 2 servings

• 6 eggs
• 4 ripe tomatoes
• 150 g feta
• 1 onion
• 5 tbsp olive oil
• 1 tsp oregano
• Basil
• Salt
• Pepper

Instructions

1. Grate the tomatoes and simmer in olive oil with the onion for 10 minutes until the liquid has evaporated.
2. Season with oregano, salt and pepper.
3. Whisk the eggs and pour them into the tomato mixture.
4. Let them set slowly over gentle heat, stirring softly.
5. Crumble in the feta, fold it through and serve with basil.