Back in Greece, my parents would prepare this simple and delicious dish — eggs with tomato and feta cheese, or Ντομάτες με Aυγά. The more common name of this dish is “eggs with tomatoes”. In parts of Greece, they call this dish Strapatsada στραπατσάδα or Kagianas. My parents simply call it Tomatoes with Eggs and Feta, which is what the name implies – scrambled eggs with tomato and feta.
My mom explained that this was a traditional Greek dish for any time of the day – breakfast, or as a side dish at lunch or dinner. It was also an easy dish to make and because of the low cost of ingredients – tomatoes, eggs and olive oil – it could be made any time of day. It can also be used as a dip… mmm, with warm pita bread, or freshly baked baguette.
Here is my mom’s Greek Eggs with Tomato and Feta Recipe!
Greek Eggs with Tomato and Feta
Preparation Time: 3 minutes Cooking Time: 5 minutes Serves: 2
Ingredients
4 small tomatoes, chopped or grated
3 eggs
1/3 cup crumbled feta cheese
1 tablespoon extra-virgin olive oil
Method
- In a frying pan, cook tomatoes on medium heat until most of the water from the tomatoes has evaporated.
- Add the olive oil.
- In a separate bowl, beat together 3 eggs.
- Add to pan and cook for a couple of minutes, before adding the crumbled feta.
- Scramble all together until cooked.
- Serve and enjoy! Serves 2.
Kαλή όρεξη!
Eggs have always had 14 important vitamins and nutrients including protein, iron and vitamin A. Natural goodness, brought to you by your local egg farmers.
For more information about the natural goodness of eggs, visit eggs.ca.
Disclosure: This post was brought to you by Egg Farmers of Canada via Mode Media Canada. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Egg Farmers of Canada.
