Strapatsada - Greek Scrambled Eggs
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Strapatsada - Greek Scrambled Eggs
Recipe By Courtney Roulston
Ingredients
¼ cup (60ml) Squeaky Gate extra virgin olive oil
2 large cloves garlic, sliced
250 g Coles vine-ripened cherry tomatoes, cut in half
½ tsp dried oregano
sea salt & pepper to taste
8 large free range eggs
100 g soft feta cheese (any stored in oil are best)
chilli flakes to serve *optional
1 tbs flat leaf parsley, chopped
1 lemon to serve
toasted pita or sourdough bread to serve
Method
Heat half the oil in a large non-stick frying pan over a medium heat. Add the garlic and cook for 1 minute. Add in the tomatoes, oregano and season with a little salt and pepper. Saute the tomatoes for 2-3 minutes, being careful not to break them up too much.
Make a well in the centre of the pan and pour in the remaining oil. Break in the eggs and cook, stirring with a spatula for 2-3 minutes, or until the eggs are just set. Incorporate the tomatoes into the egg mixture and take off the heat.
Serve the eggs on toasted pita or Sourdough bread. Crumble over chunks of the feta cheese, a little dried chilli, parsley, pepper, lemon zest and a squeeze of lemon juice.
