Greek scrambled eggs (Strapatsada) with tomatoes, olives and feta
Ingredients
- 300g tomatoes (fresh)
- 100g feta cheese
- 50g Kalamata olives (pitted)
- 4 eggs
- 2 garlic cloves
- 1 onion
- 2 slices of sourdough bread (wholegrain)
- a few chives (fresh)
- 2 tbsp cooking oil
- 1 tsp oregano (dried)
- 1 tsp paprika (ground)
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Dice the tomatoes, finely chop the onion, halve the Kalamata olives and chop the chives.
2. In a large skillet, heat the oil over medium heat. Add the chopped onion and crushed garlic. Sauté until the onions are translucent.
3. Add the diced tomatoes. Cook until the tomatoes release their juices and start to soften. Sprinkle the oregano, paprika, salt, and pepper over the tomato mixture. Stir to combine.
4. Crack the eggs into a bowl and whisk them together. Pour the eggs into the skillet and gently stir them into the mixture, allowing them to scramble.
5. Once the eggs are almost set, add the Kalamata olives and crumble three quarters of the feta cheese on top. Continue stirring until the eggs are fully cooked. Toast the slices of bread.
6. Divide the Strapatsada into individual serving plates. Sprinkle the remaining feta cheese and the fresh chives. Serve with the sourdough bread.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 605 kcal |
| Fat | 40.1 g |
| of which saturates | 13.9 g |
| Carbohydrates | 41.5 g |
| of which sugars | 11.2 g |
| Fibre | 6.7 g |
| Protein | 26.0 g |