Strapatsada with Feta and Green Pepper
Recipe by Yiota Damianou
INGREDIENTS
- 6 eggs
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 3 large ripe tomatoes, grated
- 1 large green pepper, cut into small strips
- 1 package (200g) feta, crumbled
- 1 teaspoon oregano
- salt
- freshly ground pepper
- Village bread, for serving
METHOD
- 1. Heat the olive oil in a large non-stick pan. Add the onion and sauté until softened. Add the pepper and sauté for 1-2 minutes.
- 2. Add the grated tomato and simmer for 7-8 minutes, until the liquids reduce and the mixture thickens slightly.
- 3. Add the 6 eggs and then scramble them with a wooden spoon, making sure they don't turn into a solid omelette.
- 4. Add the crumbled feta, oregano, a little salt, and freshly ground pepper. Continue cooking, stirring gently, until the eggs are well set and the feta has slightly melted.
- 5. Serve the strapatsada warm, on toasted village bread or with slices of bread on the side, and if desired, drizzle with a little extra olive oil.
