Huevos revueltos griegos con tomate y feta (Strapatsada)

Ingredientes

• 5 tablespoons olive oil
• 650 grams (1.4 pounds) ripe tomatoes
• 180 grams (6.3 ounces) feta cheese (crumbled)
• 8 large free-range eggs
• Optional: extra virgin olive oil (to drizzle on top)
• Optional: dried oregano (to sprinkle on top)

Preparación

1. 1

   Prepare the tomatoes. Grate the tomatoes on the coarse scale of a box grater. Discard the skins.

2. 2

   Heat the olive oil in a non-stick frying pan.

3. 3

   Add the tomato and season with salt.

4. 4

   Cook the tomato over high heat for a couple of minutes until drained and concentrated.

5. 5

   Stir in the feta cheese and cook until it melts almost completely.

6. 6

   Pour in the eggs and turn the heat to low. Stir constantly for a minute. Continue stirring off the heat until set. If necessary, return to the heat for a minute.

7. 7

   Serve warm with freshly ground pepper on top, a sprinkle of dried oregano, and a drizzle of extra virgin olive oil.