Herb Salt Greek Vegetarian Gluten-Free Brunch

Scrambled Eggs with Tomato and Feta — Strapatsada

Eggs scrambled directly into a thick sauce of ripe tomatoes and feta, a Greek summer brunch classic.

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Greek

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

15 minsCook

20 minsTotal

EasyLevel

🍵Greek Mountain Tea, Sideritis 🥂Sparkling Rosé, Crémant de Loire

Nutrition per Serving

520 Calories

18g Protein

32g Fat

38g Carbs

5g Sugar

3g Fiber

680mg Sodium

210mg Chol

Ingredients

For 2 servings

large eggs 6

medium ripe tomatoes 4

feta cheese 100g (3.5 oz)

extra virgin olive oil 4 tbsp

garlic cloves 2

dried oregano 1 tsp

sea salt 1 tsp

black pepper 0.5 tsp

crusty bread 4 slices

Instructions

Prep

Grate 4 medium ripe tomatoes on a box grater and discard skin. Mince 2 garlic cloves. Crumble 100g feta cheese. Lightly beat 6 large eggs in a bowl. Toast 4 slices crusty bread.

Bloom

Heat 4 tbsp extra virgin olive oil in a wide pan over medium heat. Add minced garlic and cook 30 seconds until fragrant but not coloured.

Simmer

Add grated tomato, 1 tsp dried oregano, 1 tsp sea salt, and 0.5 tsp black pepper. Simmer 10 to 12 minutes until sauce thickens and most liquid evaporates, stirring occasionally.

Finish

Reduce heat to low. Pour beaten eggs directly into tomato sauce. Stir gently and continuously 3 to 4 minutes until eggs are just set but still slightly creamy. Remove from heat immediately.

Plate

Scatter crumbled feta over the scrambled eggs and serve directly from the pan with toasted bread alongside.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.