
Strapatsada (Greek tomato scrambled eggs)
https://www.coop.co.uk/recipes/strapatsada-greek-tomato-scrambled-eggs
Strapatsada is a Greek twist on scrambled eggs, made with tomatoes and feta. It makes an incredible brunch dish.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 10g
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Ingredients
- 3 ripe tomatoes, halved
- 2 tbsp Co-op olive oil
- ½ green pepper, sliced
- 3 spring onions, sliced
- 1 green jalapeño, sliced
- ½ garlic clove, crushed
- ¼ tsp ground cumin
- ¼ tsp paprika
- ½ tbsp dried oregano
- Pinch of Fairtrade caster sugar
- 80g Co-op Greek Feta cheese, broken into large chunks
- Handful mixed fresh herbs, such as flat leaf parsley, coriander, dill and mint, roughly torn
- 3 Co-op British free range eggs, whisked
- ¼ red onion, thinly sliced
For the croUtons - 1 slice of white bread, cut into - 1.5cm cubes - 2 tbsp Co-op olive oil
Method
- Preheat the oven to 220°C/fan 200°C/gas 7
- Start with the croutons: put the cubed bread in a bowl, season and toss with the olive oil; tip onto a baking sheet and bake for 4 mins, until golden and crisp, then remove and leave to cool
- Meanwhile, deseed the tomatoes, chop the flesh, then put in a sieve set over the sink to drain
- Put the oil in a saucepan and set over a medium heat
- Add the green pepper and spring onion, fry for 2 mins, then add the jalapeño, garlic, cumin, paprika and oregano
- After 2 mins, add the drained tomato to the pan, along with the sugar. Season, then simmer until the tomato has broken down, adding a splash of water if it starts to dry out
- When the tomato is completely soft, turn down the heat and fold in half the Feta and most of the fresh herbs, reserving some to garnish
- Using the back of a spoon, make a few indents in the tomato mixture around the edge of the pan and pour in the egg
- Still using the back of the spoon, drag a line from the egg through the tomato mixture, which will fill up with the runny egg
- Do this several times, gently and slowly, until the egg is just about set, then remove the pan from the heat and set aside to rest for a few minutes
- To serve, gently slide your strapatsada onto a serving plate, scatter over the remaining Feta, the red onion and reserved herbs, then scatter over the croutons
This recipe is taken from Rustica by Theo Michaels (Ryland Peters & Small)