Strapatsada Greek Scrambled Eggs
How to make creamy Strapatsada Eggs. Our easy vegetarian Greek breakfast recipe features feta, basil and tomatoes. Serve with sourdough bread.
Servings: 2
Calories: 498kcal
Equipment
- French knife
- Nonstick Skillet
- measuring cups
- measuring spoons
- Spatula or Wooden Spoon
Ingredients
- 10 oz Tomatoes
- 3 tbsp Olive Oil
- 1 tbsp Tomato Paste
- Pinch Kosher Salt
- Pinch White Sugar
- 2 Eggs
- 1 oz Cows Milk Feta Cheese
- 1/4 cup Basil
- 4 Slices Sourdough Bread or Baguette toasted
Instructions
- Cut the tomatoes in half and cut out the core to discard. Slice into chunks.
- Warm the oil in a non-stick skillet then add the tomato chunks over medium heat. Stir occasionally for 5 minutes, once the tomatoes have broken down into the oil.
- Add the tomato paste, salt, sugar, and cook for another 5 minutes. Crack in the eggs and stir, as if you were scrambling them, until they are creamy.
- Meanwhile, toast your sourdough bread slices.
- Take the pan off the heat, crumble the feta cheese over the mixture and sprinkle with basil. Add a dollop of the tomato scramble on your toast and slather. Enjoy hot.
Nutrition
Calories: 498kcal | Carbohydrates: 44.1g | Protein: 16.8g | Fat: 29.9g | Saturated Fat: 6.9g | Cholesterol: 176mg | Sodium: 651mg | Potassium: 576mg | Fiber: 3.6g | Sugar: 7.3g | Calcium: 144mg | Iron: 4mg
