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.)


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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

Directions Step-By-Step

1
Heat oil in skillet and saute shallots, stirring until translucent.
2
Stir in tomatoes, herbs, sugar, salt and pepper. Cook over low heat about 15 minutes, stirring occasionally until liquid has reduced and sauce has thickened.
3
Add 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