Stifado Avgo (Cretan Scrambled Eggs with Vegetables) from nikolaos.galerakis@gmail.com

Heat the olive oil in a wide, shallow pan over medium-low heat. Add the finely diced onion and cook for 8–10 minutes, stirring often, until the onion is soft, translucent, and just starting to turn pale gold at the edges.

Cut the tomato into small pieces, discarding any watery excess. Add to the pan and stir gently. Cook for 3–4 minutes until the tomato begins to break down and the pan looks saucy and loose.

Add the cooked fava beans and stir to combine. Cook for about 1 minute, until the beans are warmed through and coated in the oil and tomato juices.

Whisk the eggs lightly in a bowl with a pinch of salt until just combined. Reduce the heat to low, pour the eggs into the pan, and stir slowly with a wooden spoon, scraping the bottom and sides. Cook for 4–5 minutes until soft, creamy curds form and no liquid egg remains — the mixture should look loose and creamy, not rubbery.

Turn off the heat and stir once more, letting the residual oil in the pan coat everything. Taste and adjust salt.

Serve immediately with slices of toasted whole wheat bread on the side for mopping up the oil and juices. Eat while warm.

Stifado Avgo (Cretan Scrambled Eggs with Vegetables)

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