Strapatsada Greek Scrambled Eggs

Ingredients

• 2 medium Ripe Tomatoes (grated)
• 1 small Onion (chopped)
• 1/2 cup Bell Pepper (chopped, any color)
• 2 tbsp Extra Virgin Olive Oil
• 1 pinch Dried Oregano
• 2 large Eggs
• 1/4 cup Feta Cheese (crumbled)
• 1 tbsp Fresh Herbs (chopped parsley or dill)
• 2 slices Bread (rustic or sourdough, toasted)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Grate the ripe tomatoes, chop the onion and bell pepper, crumble the feta, and toast the bread slices until golden.

   Time: PT5M

2. Sauté Aromatics

   Heat the olive oil in a skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

3. Simmer Tomatoes

   Add the grated tomatoes to the skillet, season with salt and pepper, and simmer until the mixture thickens, about 5 minutes.

   Time: PT5M

   Temperature: Medium-low heat

4. Add Eggs and Oregano

   Create a small well in the sauce, crack the eggs directly into the skillet, sprinkle a pinch of dried oregano, and scramble quickly until the eggs are just set, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

5. Finish with Feta

   Sprinkle the crumbled feta over the tomato‑egg mixture and give a brief stir to incorporate.

   Time: PT1M

6. Plate and Serve

   Spoon the hot mixture onto the toasted bread slices, drizzle with a little extra‑virgin olive oil, and garnish with chopped fresh herbs.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g