A quick breakfast classic from the Greek islands, strapatsada is made in minutes by cooking ripe tomatoes down in olive oil, then adding beaten eggs and scrambling them. Crumbled white cheese on top makes this a simple yet satisfying dish.
Cook the grated tomatoes with salt and black pepper in olive oil for 6 minutes, until their liquid has evaporated.
Pour the beaten eggs over the tomatoes. Stir gently with a spoon and cook for 3 minutes, until set.
Sprinkle with thyme and top with crumbled white cheese. Serve hot.
Keep the heat low when adding the eggs; otherwise, they may cook too quickly and dry out. Allergens: dairy and eggs.
Elimde taze domates yoktu, konserve doğranmış domatesle denedim ve suyunu biraz daha uzun süre kısarak kullandım; tadı yine de çok başarılı çıktı, ailem taze domatesten fark edemedi.
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