Greek Scrambled Eggs with Tomatoes

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Strapatsada is a humble yet beloved Greek breakfast that brings together ripe tomatoes, good olive oil, and softly scrambled eggs. The tomatoes are gently cooked down until jammy, then folded together with creamy eggs and a crumble of feta for a quick, sun-soaked dish best mopped up with crusty bread.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 21 gFat
• 6 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 5 gSugar
• 14 gProtein
• 520 mgSodium
• 380 mgPotassium
• 160 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the scramble

• 3 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced (about 80 g)
• 500 g ripe tomatoes, grated on the large holes of a box grater (skins discarded)
• 1 tsp dried Greek oregano
• 1/2 tsp sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 6 large eggs, lightly beaten
• 80 g Greek feta, crumbled

To finish and serve

• 2 tbsp chopped fresh flat-leaf parsley
• 4 thick slices of crusty country bread, lightly toasted

Directions

1. Heat the olive oil in a 25 cm non-stick skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent but not browned.
2. Pour in the grated tomatoes along with their juices, then stir in the oregano, salt, and a few grinds of black pepper. Simmer gently for 6 to 8 minutes, stirring occasionally, until the mixture thickens to a loose jam consistency and most of the watery liquid has cooked off.
3. Reduce the heat to low and let the pan settle for 30 seconds. Pour in the beaten eggs and let them sit undisturbed for about 20 seconds so the edges begin to set.
4. Using a silicone spatula, gently fold and push the eggs from the edges toward the center, making slow strokes so large, soft curds form. Cook for 1 to 2 minutes more until the eggs are just set but still glossy and slightly underdone (they will finish cooking off the heat).
5. Remove the skillet from the heat and immediately fold in the crumbled feta and chopped parsley; the residual heat will soften the cheese without melting it completely.
6. Taste and adjust seasoning with extra salt or pepper, then divide among four warm plates. Serve straight away with toasted country bread for soaking up the tomato juices.

Cook’s Notes

• Use the ripest, in-season tomatoes you can find; pale winter tomatoes will taste flat and may need a pinch of sugar to balance their acidity.
• Grating the tomatoes (rather than chopping) gives a smoother sauce that clings to the eggs the way Greek home cooks traditionally make it.
• Pull the pan off the heat while the eggs still look slightly wet; they continue to cook from residual heat and stay tender rather than rubbery.
• For a richer version, finish with an extra drizzle of cold extra-virgin olive oil and a few slices of ripe avocado on the side.
• Leftover strapatsada keeps in the fridge for up to one day and can be rewarmed gently in a non-stick pan, though the eggs are best fresh.

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