Scrambled eggs with tomatoes-Strapatsada
Here is a classic egg recipe from Greece! A dish that brings memories of home to mind.
- 7 medium tomatoes, ripe, skinned and grated or finely chopped
- 8 eggs
- 300 gr feta cheese
- a little finely chopped green pepper
- 1 tablespoon of sugar
- 1 sprig of basil
- 1 cup of olive oil
- oregano, pepper, salt to taste
Place in a deep frying pan along with the herbs and spices, sugar and salt (not too much if the feta you are using is salty); allow to cook until the liquid from the tomatoes has reduced.
Add the oil, cheese and lightly beaten eggs.
Stir continuously with a wooden spoon until the eggs are cooked, but not too dry.