Scrambled eggs with tomatoes-Strapatsada
Active time: 20-30 minutes
Total time: 20-30 minutes
7 medium tomatoes, ripe, skinned and grated or finely chopped
300 gr feta cheese
a little finely chopped green pepper
1 tablespoon of sugar
1 sprig of basil
1 cup of olive oil
oregano, pepper, salt to taste
Place in a deep frying pan along with the herbs and spices, sugar and salt (not too much if the feta you are using is salty); allow to cook until the liquid from the tomatoes has reduced.
Add the oil, cheese and lightly beaten eggs.
Stir continuously with a wooden spoon until the eggs are cooked, but not too dry.
Accompany with toasted bread and offer it for lunch with a green salad.