Greek Scrambled Eggs (Perfect Scrambled Eggs Recipe!)

By The Mediterranean Dish · 15 min

Ingredients

Instructions

1. Beat the eggs with the salt and pepper in a medium bowl until smooth.
2. In a 10 to 12-inch nonstick skillet, heat the olive oil over medium heat. Add the halved or quartered cherry tomatoes, season lightly with salt, and cook, stirring occasionally, for 5 to 7 minutes until they soften, begin to brown and release their juices.
3. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and water and cook for 2 to 3 minutes until the sauce thickens slightly.
4. Lower the heat to medium-low, pour in the beaten eggs and stir gently, cooking slowly until just set into soft, pillowy curds. Do not overcook.
5. Off the heat, sprinkle with the crumbled feta and minced parsley, and serve immediately with crusty bread.

Summarized from The Mediterranean Dish's video. Watch it for the details.