Strapatsada from nikolaos.galerakis@gmail.com

Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and cook for 2–3 minutes, stirring often, until the onion is translucent and just starting to soften.

Add the diced tomato to the pan and cook for 3–4 minutes, stirring occasionally, until it breaks down and releases its juices and the mixture smells sweet and slightly concentrated.

Beat the eggs lightly with a fork, then pour them into the tomato mixture. Reduce the heat to medium-low and stir gently and continuously for 3–4 minutes, scraping the bottom and sides of the pan, until the eggs are just set but still look soft and a little glossy — pull them off the heat before they dry out.

Remove the pan from the heat and stir in the crumbled feta. Season with a small pinch of salt, a few grinds of black pepper, and the dried oregano, then taste and adjust as needed.

Spoon onto plates and serve straight away while the eggs are still warm and the feta has just started to soften from the residual heat.

Strapatsada

Nutrition Facts

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