Greek · Brunch
Scrambled Eggs with Tomato and Feta
Strapatsada
Eggs scrambled directly into a thick sauce of ripe tomatoes and feta, a Greek summer brunch classic.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
32gFat
38gCarbs
5gSugar
3gFiber
680mgSodium
210mgChol
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Instructions
1
Prep
Grate 4 medium ripe tomatoes on a box grater and discard skin. Mince 2 garlic cloves. Crumble 100g feta cheese. Lightly beat 6 large eggs in a bowl. Toast 4 slices crusty bread.
2
Bloom
Heat 4 tbsp extra virgin olive oil in a wide pan over medium heat. Add minced garlic and cook 30 seconds until fragrant but not coloured.
3
Simmer
Add grated tomato, 1 tsp dried oregano, 1 tsp sea salt, and 0.5 tsp black pepper. Simmer 10 to 12 minutes until sauce thickens and most liquid evaporates, stirring occasionally.
4
Finish
Reduce heat to low. Pour beaten eggs directly into tomato sauce. Stir gently and continuously 3 to 4 minutes until eggs are just set but still slightly creamy. Remove from heat immediately.
5
Plate
Scatter crumbled feta over the scrambled eggs and serve directly from the pan with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 4 medium ripe tomatoes
- 100g (3.5 oz) feta cheese
- 4 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp black pepper
- 4 slices crusty bread