Strapatsatha Scrambled Eggs with Tomatoes

1. 1

   Lop off a dime-size piece of the base of the tomato using a sharp knife.

2. 2

   Grate the tomato from the base along the coarse side of an upright hand grater.

3. 3

   In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic.

4. 4

   Cook for a minute or so, careful not to burn.

5. 5

   Add the tomatoes.

6. 6

   Cook them until all their water has cooked off and all thats left is thick pulp, about 10 minutes.

7. 7

   Pour in the eggs and herbs.

8. 8

   Season with salt and pepper.

9. 9

   Stir all together with a wooden spoon.

10. 10

    Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.

11. 11

    Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.