A quick breakfast classic from the Greek islands, strapatsada is made by melting down ripe tomatoes in olive oil and scrambling beaten eggs through them. Finished with crumbled white cheese, it makes a simple but satisfying plate in minutes.
Cook the grated tomato in olive oil with the salt and pepper for 6 minutes, until the liquid reduces.
Pour the beaten eggs over the tomato and cook, stirring gently with a spoon, for 3 minutes until softly set.
Sprinkle over the thyme and crumbled white cheese, then serve hot.
Keep the heat low once you add the eggs, or they will cook too fast and dry out. Allergens: contains milk and dairy, egg.
Using feta instead of white cheese means you should cut back the salt by a pinch, as feta is saltier.
Admin DadaGastro · verified in test kitchenElimde 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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