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You Need to Know How to Cook Strapatsada Greek Eggs
Strapatsada is a Greek version of scrambled eggs with tomatoes and feta. The secret is being liberal with the olive oil, gently cooking your cherry tomatoes and allowing them to break down before adding the beaten eggs. Then its just adding some crumbled feta at the end. Simple. As feta is naturally salty, I do not season this dish with salt.
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| Servings | Prep Time |
| 4people | 2minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 4tbsp olive oil
- 2lb tomato, cherry
- 8 eggs
- black pepper, ground
- 1/2cup cheese, feta
- 4sprigs cilantro (coriander)or parsley, for garnish
Instructions
- In a frying pan, heat the olive oil over a moderate heat. Add the chopped tomatoes, stirring occasionally for about 10 to 15 minutes. You want the tomatoes to have broken down.
- Meanwhile whisk the eggs in a bowl and add a liberal amount of black pepper. When the tomatoes have broken down add the eggs to the pan, stirring gently to combine the eggs and tomatoes. When the eggs are almost cooked, add the feta. Combine well and serve immediately, with a few sprigs of cilantro or parsley.
https://compassandfork.com/recipe/how-to-cook-strapatsada-greek-eggs/
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https://compassandfork.com/recipe/how-to-cook-strapatsada-greek-eggs/ |