A rustic Greek scramble where very ripe tomatoes simmer in olive oil before coating barely set eggs. Feta brings saltiness, creaminess and the distinctly Aegean touch.
Ingredients
- 800 g very ripe tomatoes
- 8 pieces farm-fresh eggs
- 120 g PDO feta
- 4 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- to taste fine salt
- to taste ground black pepper
- 1 pinch granulated sugar
- 4 sprigs fresh flat-leaf parsley
Method
- Grate the tomatoes on the large holes of a box grater over a bowl, keeping the pulp and juice and discarding the skins when they are left in your hand.
- Heat the olive oil in a wide skillet over medium heat, then pour in the grated tomato; it should sizzle gently without browning.
- Let the tomato reduce, stirring occasionally, until you get a thick, glossy, almost jammy sauce, with the oil starting to reappear on the edges.
- Add the oregano, sugar, a little salt and pepper; taste the tomato, it should be rounded, fragrant and more concentrated than acidic.
- Beat the eggs in a bowl just enough to blend yolks and whites, without making them frothy.
- Lower the heat, pour the eggs into the tomato and stir slowly with a spatula, bringing the edges toward the center, until the mixture becomes creamy and still soft.
- Crumble the feta into the skillet, mix gently so that some of it melts and visible chunks remain.
- Remove from the heat as soon as the eggs are set but still soft; the heat of the skillet will finish cooking them without drying them out.
- Sprinkle with chopped flat-leaf parsley, add a drizzle of olive oil if desired, then serve immediately, ideally with toasted bread.
Nutrition
Per serving
- Energy
- 414.7 kcal
- Protein
- 19.48 g
- Carbohydrate
- 10.57 g
- Fat
- 32.72 g
- Fibre
- 3.39 g
- Calcium
- 88.43 mg
- Iron
- 0.58 mg
- Magnesium
- 7.93 mg
