Strapatsada

Method

1. 1

   Grate the tomatoes

   Grate the cut sides of halved tomatoes on the coarse side of a grater into a bowl, stopping when only the skins remain.

2. 2

   Reduce the tomato

   Cook the tomato pulp and olive oil in a frying pan over medium heat for 10 to 12 minutes, stirring often, until thick and most free liquid has evaporated.

3. 3

   Beat the eggs

   Beat the eggs with 1/8 tsp salt and the black pepper in a bowl until the yolks and whites are just combined.

4. 4

   Cook the eggs

   Lower the pan to medium-low heat and stir in the eggs for 2 to 3 minutes, scraping the base, until the curds are just set and still glossy.

5. 5

   Fold in the feta and herbs

   Remove the pan from the heat and fold in the feta, parsley and oregano for about 20 seconds, until the feta is warmed and softened but still holds its shape.

6. 6

   Adjust the seasoning

   Taste the eggs and add up to 1/8 tsp more salt if needed, stirring briefly until evenly seasoned.

7. 7

   Serve

   Serve immediately, while warm, with warm bread if desired.

Tips

• Grate the tomatoes over a bowl to catch all the pulp and juice.
• Stir and scrape the pan regularly as the tomato reduces so it cooks evenly.
• Taste before adding extra salt, as feta can be salty.
• Serve with warm crusty bread to make the meal more complete.

Swaps

• Use chopped fresh oregano in place of the dried oregano.
• Replace the parsley with chopped fresh dill.

Storing

Best served straight away. Refrigerate leftovers in a covered container for up to 2 days and reheat gently in a pan until hot, taking care not to overcook the eggs.