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scrambled eggs and tomatoes (strapatsatha)

(3 ratings)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

Adapted from the Complete Book of Greek Cooking by Salaman. Feel free to substitute Egg Beaters® or equivalent. When tomatoes are not easily available, use canned instead. (My garden is so small - 3 tomato plants only, that I hate "wasting" a fresh tomato in a recipe where it'll be cooked down anyway, so I often use canned tomatoes.)

(3 ratings)
yield 3 -4
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For scrambled eggs and tomatoes (strapatsatha)

  • 4 Tbsp
    olive oil, extra virgin
  • 2-3
    shallots, finely chopped
  • 1 1/2 lb
    tomatoes, roughly chopped
  • 1 tsp
    chopped oregano (or pinch dried)
  • 1 tsp
    chopped thyme
  • 1/2 tsp
    sugar
  • 6
    eggs, lightly beaten
  • salt and pepper to taste
  • fresh thyme or oregano for garnish

How To Make scrambled eggs and tomatoes (strapatsatha)

  • 1
    Heat oil in skillet and saute shallots, stirring until translucent.
  • 2
    Stir in tomatoes, herbs, sugar, salt and pepper. Cook over low heat about 15 minutes, stirring occasionally until liquid has reduced and sauce has thickened.
  • 3
    Add beaten eggs to the pan, cook for 2-3 minutes, stirring to scramble until just set. Serve.
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