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Greek tomato scrambled eggs – Strapatsada

Preparation time: 15΄

Cooking time: 20'

For 4 servings

400 gr Chopped Tomatoes KYKNOS
2 tbsps. Tomato Paste KYKNOS
1 onion (coarsely chopped)
5 - 6 large eggs
Extra virgin olive oil
¾ cup of feta cheese (coarsely grated)
Salt, freshly ground pepper
Fresh parsley or basil

Heat some olive oil in a deep pan and sauté the onion until it withers. Add the Tomato Paste KYKNOS and stir for 1-2 minutes.
Then add the Chopped Tomatoes KYKNOS and season with salt and pepper. Let the sauce simmer for a few minutes, until the biggest amount of liquids is evaporated. Then break the eggs in a bowl and beat them lightly with a fork.
Raise the temperature of the stove and add the beaten eggs in one go, stirring constantly with a wooden spatula. Once the eggs are cooked, add the grated cheese, stir and remove from the heat.
Serve on plates, sprinkling with fresh parsley or basil leaves. If you want, add some olive oil.

For an even "fuller", tomato taste, pour the tomato paste (without dissolving it in water), in the pan as soon as the onion is deep-fried and stir for a while to bring out its aromas.
For a spicier result, we can add 1 chili pepper to the food or sprinkle at the end with chili flakes.