Strapatsada from nikolaos.galerakis@gmail.com

Heat 2 tablespoons of olive oil in a medium skillet over medium heat for about 1 minute until shimmering. Add 2 minced garlic cloves and cook for 30 seconds, stirring constantly, until fragrant but not coloured.

Add 2 diced medium tomatoes to the pan and cook for 2–3 minutes, stirring occasionally, until they begin to soften and release their juices — you'll see the liquid start to bubble around the edges.

While the tomatoes cook, crack 4 large eggs into a bowl with half a teaspoon of salt and beat briefly with a fork until the whites and yolks are just combined but not frothy.

Pour the eggs into the pan and reduce the heat to medium-low. Stir gently and continuously with a spatula for 4–5 minutes, scraping the bottom and sides, until the eggs gather into soft, creamy curds that are mostly set but still look slightly moist.

Pull the pan off the heat while the eggs still look just underdone — residual heat will finish them. Transfer to a plate, crumble feta over the top, and serve immediately with bread.

Strapatsada

Nutrition Facts

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