Greek Scrambled Eggs (Strapatsada)
25 min
total
4
people
761
calories per serving
Ingredients
4 people
- 8 pcEgg (beaten)
- 600 gRound tomato (grated or crushed)
- 6 tbspExtra virgin olive oil
- 2 tspOregano (dried)
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
- 4 pcPita bread (toasted)
- 200 gFeta cheese (crumbled)
Method
A creamy texture where reduced tomatoes blend with soft eggs. The fruit's acidity cuts through the salty cheese and the dry scent of oregano.
- 1
In a pan, heat olive oil. Add grated tomatoes. Reduce over medium heat until all water has evaporated, leaving only a thick, glossy pulp.
- 2
Beat the eggs and pour them over the tomatoes. Add oregano, salt, and pepper. Stir constantly with a spatula: the mixture should remain soft and coat the spoon, never drying out.
- 3
Fold in the crumbled cheese at the end. Remove from heat while eggs are still slightly wobbly. Serve immediately with warm pita bread.
Frequently asked questions
How do you get this dish right?
- Don't over-salt the eggs, the cheese already provides plenty of salt.
- The key is to fully evaporate the tomato water before adding the eggs, otherwise you'll end up with a soup.
How long does this dish keep?
Eat immediately. Scrambled eggs lose their creamy texture when reheated.
4.5
12 reviews
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