Strapatsada

Strapatsada (also sometimes known as Kagiana) is a simple Greek dish of tomato scrambled eggs.  I was on my own with this one as Julie's not a big fan of egg. It also didn't look very appetising.  I think the most common description was "Vomit on a plate"!!

Ingredients
3 eggs, beaten
500g ripe tomatoes, grated (discard skin)
2.5 tbsps olive oil
a pinch of sugar (especially if the tomatoes aren't very ripe)
a pinch of dried oregano (or other herbs such as dill or mint) 
50g feta cheese, crumbled (optional topping)
salt and freshly ground pepper

Method
Heat up the oil in a large frying pan on a high heat. Add the grated tomatoes, sugar, herb, and season with salt and pepper.  

When the sauce comes to the boil turn the heat down to medium and cook for a further 5-10 minutes to reduce. 

Pour in the beaten eggs and stir with a wooden spoon, so that the ingredients combine. Cook until the eggs are cooked to your preference.

Top with the feta cheese and serve warm. 

The verdict
Despite looking like sick it actually tasted really good.  Variations to pimp it up can be using a red pepper sauce, or a rich tomato sauce to replace the plain grated tomato. Also the feta cheese could be mixed into the scrambled eggs.  But this version was so easy to make that I'll certainly be making it often when I'm calling out for a comfort food brunch!