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