Description
Strapatsada, or Greek Tomato Feta Scrambled Eggs, is a delicious and easy dish perfect for any meal.
Ingredients
Scale
- 5 large eggs, beaten
- 1/21/2 teaspoon salt, to taste
- 1/41/2 teaspoon freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 cup cherry or grape tomatoes, halved or quartered
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 2 tablespoons water
- 1/2 cup crumbled feta cheese, at room temperature
- 1 tablespoon minced fresh parsley
- 1/41/2 teaspoon salt, for seasoning
- 1/41/2 teaspoon black pepper, for seasoning
Instructions
- Heat the Pan: Start by heating your favorite non-stick skillet over medium heat until it is nice and warm. You should feel a little warmth radiating from it, and the pan may look a bit shiny. This step is crucial since a well-heated pan helps cook the tomatoes evenly. Do not let it get too hot or you may burn the next ingredients.
- Cook the Tomatoes: Add chopped tomatoes to the skillet and let them sizzle for about eight minutes. You will see them break down and their sauce will gradually thicken while they give off a sweet aroma. This is key to concentrating their flavors, so do not rush it. Be careful not to add too much salt at this stage, as the feta will bring its own saltiness.
- Mix in the Feta: Once the tomatoes are nicely cooked and juicy, crumble in the feta cheese, letting it melt a bit into the sauce. The creamy texture of the feta blends beautifully with the tomatoes, creating a rich mixture. If your feta is cold, it will take longer to crumble, so bring it to room temperature first.
- Whisk the Eggs: In a bowl, whisk the eggs until they are frothy and well-combined. The more air you incorporate, the fluffier your eggs will be. Pour the eggs into the skillet and gently stir them with a spatula as they begin to cook. Be cautious not to overcook them; they should remain soft and creamy.
- Finish with Seasoning: As the eggs start to set but are still slightly runny, season with salt and pepper to taste, giving it a couple of gentle stirs. Taste it and adjust according to your preference. Be careful not to over-season right away; it is better to add a little at a time so it does not get too salty.
- Serve with Bread: Once the eggs are cooked to your liking, take them off the heat and serve them warm with some thick, crusty gluten-free bread on the side. The dish should look inviting with vibrant colors and that comforting aroma wafting up. The eggs can keep cooking even when they are off the heat, so serve them right away for the best texture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet.
- If the eggs turn out rubbery, cooking them on medium-low heat and stirring gently will help maintain their creamy texture.
- When your sauce seems too watery, simmer the fresh tomatoes until their juices are reduced, thickening the sauce.
- If the feta cheese clumps instead of crumbling easily, letting it sit at room temperature for a bit can make a significant difference.
- For a sweeter, more flavorful sauce, using ripe, fresh tomatoes will enhance the dish; opt for the freshest produce you can find.
- If you are looking for an easy way to add nutrition, tossing in some fresh spinach during cooking adds both color and vitamins to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 391.5
- Sugar: 5.7g
- Sodium: 1205mg
- Fat: 29.4g
- Saturated Fat: 8.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10.2g
- Fiber: 1.7g
- Protein: 23.4g
- Cholesterol: 429.3mg