Greek Scrambled Eggs with Tomato and Feta (Strapatsada)

Moist and creamy scrambled eggs with fresh grated tomatoes and creamy feta cheese.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Prepare the tomatoes. Grate the tomatoes on the coarse scale of a box grater. Discard the skins.
2. 2Heat the olive oil in a non-stick frying pan.
3. 3Add the tomato and season with salt.
4. 4Cook the tomato over high heat for a couple of minutes until drained and concentrated.
5. 5Stir in the feta cheese and cook until it melts almost completely.
6. 6Pour 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. 7Serve warm with freshly ground pepper on top, a sprinkle of dried oregano, and a drizzle of extra virgin olive oil.