If You Have Eggs & Tomatoes, Make This Greek Classic! | Strapatsada

By Dimitra's Dishes · 25 min

Ingredients

Instructions

1. Halve the tomatoes and grate the cut sides on the large holes of a box grater until only the skins remain; discard the skins.
2. Heat the olive oil in a large nonstick or well-seasoned skillet over medium heat. Add the onion with a small pinch of salt and cook 6–8 minutes, stirring often, until soft and lightly golden.
3. Add the garlic and cook 30–60 seconds, until fragrant.
4. Add the grated tomatoes, roasted red peppers, oregano, crushed red pepper flakes, black pepper and honey (if using). Bring to a gentle simmer.
5. Cook uncovered over medium to medium-low heat for 12–18 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick. Taste and adjust the seasoning, remembering the feta is salty.
6. Whisk the eggs in a bowl until just combined.
7. Reduce the heat to low and pour the eggs into the tomato mixture. Cook 3–5 minutes, stirring gently and constantly with a spatula, until soft creamy curds form and the eggs are almost set.
8. Fold in about three-quarters of the feta and the chopped parsley. Cook 30 seconds more, then remove from the heat while still slightly soft.
9. Top with the remaining feta, extra parsley, black pepper and a drizzle of olive oil. Serve immediately with warm pita or crusty bread.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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