Strapatsada (Greek- Eggss Scrambled with Tomato Sauce and Feta)

Categories: Egg Dishes

Ingredients

• olive oil
• 1/3 cup very finely diced onion
• Salt and ground black pepper
• 3/4 cup crushed or diced tomatoes (canned or fresh)
• 1/2 cup water
• 1/2 tsp. sugar
• 4 eggs
• 3 oz. crumbled feta cheese
• Toasted rustic bread, for serving

Directions

1. In a medium skillet, heat enough olive oil to thinly coat. Add onion and a pinch of salt and pepper and gently saute until softened and translucent. Stir in the tomatoes, water and sugar. Bring to a boil; reduce heart and simmer until most of the liquid has evaporated, about 30 minutes.
2. In a small bowl, beat eggs with a bit of salt and pepper. Pour eggs into the tomato mixture and cook, stirring constantly. The egg should slowly combine with the tomato sauce to create a homogeneous mixture- be sure to stir continuously to make sure the eggs do not form large cooked chunks separate from the sauce. When the mixture begins to look dry and the eggs are cooked to your liking, remove skillet from heat. Stir in feta cheese and season with ground black pepper. Serve on or with toast.

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