Strapatsada (aka Greek Eggs with Tomatoes)

Date: Mon, 27 Jun 2016 | Source: Greek cookery book


(for 2 people)

  • 2 tomatoes
  • 4 eggs
  • 1 small onion
  • 1 table spoon olive oil
  • 1 tea spoon brown sugar
  • Salt & freshly-ground black pepper
  • Parsley for decoration


Boil some water in a kettle. Take the tomatoes. Make two very shallow x-shaped cuts on the tops. Place them in a deep bowl, pour enough boiling water to cover. Let stand.

Meanwhile, peel and finely dice the onions. Heat the oil in a skillet on a stove on a medium heat. Add the onions. Cook until translucent, but not brown yet, about 4 minutes.

Peel the tomatoes (the skin should come off really easily now), cut in half, remove the hearts and chop roughly. Add to onions. Sprinkle with sugar, salt and pepper.

Cover and cook for 20 minutes, stirring occasionally. Do not rush this part! This is where the flavour really develops.

After tomatoes are ready, beat the eggs in a cup slightly and add to tomatoes. Mix well. Cover and cook for 3-4 minutes, until the eggs are cooked.

Sprinkle with parsley and serve with a toast.