Description
A delicious and comforting Greek breakfast of scrambled eggs cooked with grated tomatoes and topped with feta cheese and fresh herbs. Perfect for a light, savory meal.
Ingredients
- For the Dish:
- 2 medium-to-large ripe tomatoes
- 2 tbsp extra-virgin olive oil (plus more for drizzling, if desired)
- Kosher salt and freshly ground black pepper
- 4 large eggs
- ½ cup (2 ounces) crumbled feta cheese
- Chopped fresh basil, parsley, or chives (or dried oregano for garnish)
Instructions
- Prepare the Tomatoes: Wash and dry the tomatoes. Cut them in half and grate them on a box grater set over a bowl, with the flesh side against the grater. Discard the skins once all the flesh is grated. You should have about 2 to 2 ½ cups of grated tomato.
- Cook the Tomato: Heat the olive oil in a medium nonstick skillet over medium heat. Add the grated tomato and season lightly with salt and pepper. Cook, stirring regularly, for 20 to 25 minutes, or until the tomato has thickened and reduced. It should no longer be watery, and the pan’s exposed surface should not pool with liquid.
- Prepare the Eggs: Meanwhile, beat the eggs in a bowl and season with salt and pepper.
- Cook the Eggs: When the tomato mixture is ready, reduce the heat to medium-low. Add the eggs and cook, stirring regularly, for about 2–3 minutes, or until the eggs are set but still soft. Do not overcook.
- Garnish and Serve: Remove from the heat and top with crumbled feta cheese and dried oregano or fresh chopped herbs. Drizzle with extra olive oil if desired. Serve with crusty bread (toasted or untoasted, to your liking).
Notes
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Nutrition
- Serving Size: 1 serving
- Calories: 372
- Sugar: 7g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 375mg
