Greek Strapatsada (Eggs with Tomatoes and Feta)

Instructions

1. 1

   Wash the tomatoes and grate them into a deep bowl using the coarse side of a box grater, discarding the tough skins. Crack the eggs into a small bowl and beat lightly with a fork. Crumble the feta cheese into bite-sized pieces with your fingers. Slice the bread into thick slices.

2. 2

   Place the wide nonstick skillet over medium heat and add the extra virgin olive oil. Once the oil warms for 1 minute, carefully pour in the grated tomatoes along with the salt and black pepper. Stir gently with a wooden spoon to combine the tomatoes with the warm oil.

3. 3

   Increase heat to medium-high and simmer the tomatoes for 8 to 10 minutes, stirring occasionally. Watch as the excess watery juice cooks away; the sauce is ready when it turns thick, dark red, and glossy, with barely any free liquid remaining on the bottom of the skillet.

4. 4

   Lower the heat to medium-low. Toast your sliced crusty bread in a toaster or separate dry skillet until golden. Pour the beaten eggs directly into the thickened tomato sauce in the skillet. Let the mixture sit undisturbed for 30 seconds until the edges of the eggs just begin to set.

5. 5

   Using a wooden spoon, gently fold the eggs into the tomato sauce with slow sweeping movements. Sprinkle the crumbled feta cheese and dried oregano evenly over the pan. Cook for 2 minutes on low heat until the eggs are soft, creamy, and just set without drying out.

6. 6

   Take the skillet off the heat immediately so the eggs do not overcook. The strapatsada should look juicy, glossy red, with creamy white feta specks throughout. Serve warm right out of the skillet or spooned into shallow bowls, alongside the warm toasted crusty bread for scooping.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min