Greek Egg and Tomato Strapatsada
MediterraneanOther InternationalDesi eggsEasy
Greek strapatsada — soft scrambled eggs folded into sweet stewed tomatoes with feta. A sunny Mediterranean breakfast served with bread.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 4 Desi eggs
- 3 tomatoes, chopped
- 50g feta cheese, crumbled (alternative: paneer)
- 1 tbsp olive oil (alternative: cooking oil)
- 1 tsp dried oregano
- Salt and black pepper to taste
- Bread to serve
Method
- Heat the oil and cook the tomatoes with oregano for 5 minutes until soft and saucy.
- Beat the eggs with salt and pepper.
- Pour the eggs into the tomatoes and stir gently until just set.
- Fold in the feta and cook for 1 minute.
- Serve hot with bread.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)7 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Paneer replaces feta easily. Keep the eggs soft — take the pan off the heat just before they look done. Cook eggs fully. Contains egg and milk.