SCRAMBLED EGGS STRAPATSADA

Don’t be misled by the title of this recipe – scrambled eggs can be en?oyed any time of day, not ?ust for breakfast. Strapatsada, to use its Greek name, is undeniably a summertime dish when tomatoes are at their best. Pair it with a Greek Salad and some homemade fries to make the perfect lunch or dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a deep saucepan, add the green pepper or chilli and sauté over a medium heat until softened. Add the tomatoes, sugar and salt to taste and continue cooking over a medium heat until all the tomato juices have evaporated and the mixture has thickened to a sauce consistency.

Step 2

Reduce the heat and crack the eggs into the pan, one at a time, whisking constantly and mixing them with the sauce until just cooked.

Step 3

Add the crumbled feta, and the oregano if you wish, then remove the pan from the heat. Be careful not to overcook the eggs, bearing in mind that they will continue cooking off the heat with the heat of the pan and the sauce. Grind over some pepper and serve immediately accompanied by Greek Salad and Perfect Fries.