Scrambled Eggs and Tomatoes (Strapatsatha)
By
Carolyn Haas
@Linky1
8
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.)
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.)
Ingredients
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4 Tbspolive oil, extra virgin
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2-3shallots, finely chopped
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1 1/2 lbtomatoes, roughly chopped
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1 tspchopped oregano (or pinch dried)
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1 tspchopped thyme
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1/2 tspsugar
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6eggs, lightly beaten
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·salt and pepper to taste
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·fresh thyme or oregano for garnish
How to Make Scrambled Eggs and Tomatoes (Strapatsatha)
- Heat oil in skillet and saute shallots, stirring until translucent.
- 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.
- Add beaten eggs to the pan, cook for 2-3 minutes, stirring to scramble until just set. Serve.
