Greek Strapatsada (Tomato and Feta Scrambled Eggs)

Instructions

1. 1

   Wash 400 g ripe tomatoes and grate them using the large holes of a box grater into a medium bowl, discarding the tough skins. In a separate bowl, whisk 4 large eggs with 1 g salt and 1 g black pepper using a fork until blended. Crumble 100 g feta cheese into small chunks. Set a wide nonstick skillet on the stove.

2. 2

   Pour 30 ml extra virgin olive oil into the wide skillet and place over medium heat. Once the oil glistens, add the grated tomatoes along with a small 1 g pinch of salt. Stir well with a wooden spoon so the tomatoes combine evenly with the hot oil and start to simmer gently without scorching.

3. 3

   Simmer the tomatoes over medium heat for 8 to 10 minutes, stirring regularly with your wooden spoon. The mixture will bubble and steam; watch as the liquid cooks down until you get a thick, rich tomato paste consistency. If the sauce begins to stick or dry out too quickly, turn heat down slightly.

4. 4

   Turn the heat down to low. Pour the beaten egg mixture directly into the thickened tomato sauce. Using a spatula or wooden spoon, slowly fold the eggs into the sauce for 1 to 2 minutes. Stir continuously in broad circular movements until soft, moist curds form throughout the pan.

5. 5

   Scatter 100 g crumbled feta cheese and 2 g dried oregano evenly over the scrambled eggs. Stir gently for 30 to 45 seconds so the feta softens and warms through without melting away entirely into the sauce. If the eggs look like they are drying out, remove the pan from heat immediately.

6. 6

   Remove the skillet from heat while the eggs remain glossy, creamy, and tender. Transfer the hot strapatsada onto warm plates or a serving dish. Serve immediately with warm rustic bread or pita to scoop up the savory sauce, and drizzle with an extra touch of olive oil if desired.