scrambled eggs and tomatoes (strapatsatha)
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.)
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
3-4 serving(s)
Ingredients
- 4 tablespoons olive oil, extra virgin
- 2-3 - shallots, finely chopped
- 1 1/2 pounds tomatoes, roughly chopped
- 1 teaspoon chopped oregano (or pinch dried)
- 1 teaspoon chopped thyme
- 1/2 teaspoon sugar
- 6 - eggs, lightly beaten
- - salt and pepper to taste
- - fresh thyme or oregano for garnish
How To Make scrambled eggs and tomatoes (strapatsatha)
-
Step 1Heat oil in skillet and saute shallots, stirring until translucent.
-
Step 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.
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Step 3Add beaten eggs to the pan, cook for 2-3 minutes, stirring to scramble until just set. Serve.
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