
Strapatsada (Greek Tomato Scrambled Eggs)
A greek breakfast recipe that's both delicious and easy to make at home.
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Ingredients
- ripe tomatoes2
- olive oil2 tbsp
- salt0.25 tsp
- eggs4
- black pepper0.25 tsp
- dried oregano0.5 tsp
- feta cheese0.25 cup
- crusty bread2 slices
Instructions
Dice the tomatoes. Heat olive oil in a skillet over medium heat and add the tomatoes with a pinch of salt. Cook until they break down into a thick sauce.
Crack the eggs directly into the tomato sauce. Stir gently with a wooden spoon, folding the eggs into the tomatoes as they begin to set. Keep the curds large and soft.
Remove from heat while the eggs are still slightly wet — they'll finish cooking from residual heat. Season with pepper and dried oregano.
Crumble feta on top and serve immediately with crusty bread.
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