Greek Strapatsada Eggs

Name: Greek Strapatsada Eggs
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 6 small, 3 medium, or 2 large tomatoes; 4 eggs; 1 small or half of a medium onion; 1/2 tsp salt; chopped fresh oregano

jesseclark @jesseclark

Bristol, U.K.

This recipe is from the end of chapter 12 of Red Sparrow by Jason Mathews. Nate and his supervisor eat eggs strapasada at a Greek restaurant in Helsinki.

jesseclark @jesseclark

Bristol, U.K.

This recipe is from the end of chapter 12 of Red Sparrow by Jason Mathews. Nate and his supervisor eat eggs strapasada at a Greek restaurant in Helsinki.

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Ingredients

30 minutes

2 servings

6small, 3 medium, or 2 large tomatoes
4eggs
1small or half of a medium onion
1/2 tspsalt
1/2 tsp sugar
2 tbsp olive oil
Optional toppings
feta cheese
chopped fresh oregano

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Steps

30 minutes

1

Finely dice the onion
2

Cut the tomatoes in half and great the flesh and seeds off of the skins. Discard the skins.
3

Add olive oil to a medium sauté pan over medium low heat. Add onions and sprinkle with salt. Sweat the onions until they turn translucent.
4

Add the grated tomatoes to the pan and stir. Simmer until the sauce has reduced to the point that most of the liquid has evaporated from the tomatoes.
5

Beat the eggs well with a pinch of salt. Pour into the pan and cook, stirring frequently, until the eggs have set into small curds.
6

Crumble feta over the eggs and sprinkle with chopped oregano (optional). Serve with seasoned roasted tomatoes or chips and hearty country bread