Scrambled Eggs and Tomatoes (Strapatsatha)

Carolyn Haas

By
@Linky1

Adapted from the Complete Book of Greek Cooking by Salaman.
Feel free to substitute Egg Beaters® or equivalent.
When tomatoes are not easily available, use canned instead. (My garden is so small - 3 tomato plants only, that I hate "wasting" a fresh tomato in a recipe where it'll be cooked down anyway, so I often use canned tomatoes.)

Rating:
☆☆☆☆☆ 0 votes
Serves:
3-4
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

4 Tbsp
olive oil, extra virgin
2-3
shallots, finely chopped
1 1/2 lb
tomatoes, roughly chopped
1 tsp
chopped oregano (or pinch dried)
1 tsp
chopped thyme
1/2 tsp
sugar
6
eggs, lightly beaten
salt and pepper to taste
fresh thyme or oregano for garnish

Step-By-Step

1Heat oil in skillet and saute shallots, stirring until translucent.
2Stir in tomatoes, herbs, sugar, salt and pepper. Cook over low heat about 15 minutes, stirring occasionally until liquid has reduced and sauce has thickened.
3Add beaten eggs to the pan, cook for 2-3 minutes, stirring to scramble until just set. Serve.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Greek
Hashtags: #Brunch, #greek