This Greek dish, known as strapatsada, is lesser-known than its Chinese counterpart but equally delicious— also a great way to dispose of an excess of eggs and tomatoes.
- 2 medium tomatoes, chopped
- 1 tsp tomato paste
- 4 eggs
- 1 table spoon olive oil
- Salt and pepper to taste
- Crusty bread for serving
Heat oil in a pan under medium heat. Add the tomato paste, stir and cook until orange in colour, about 5 min.
Add the tomatoes, mix well and cook another 10 minutes. Low and slow here — tomatoes need the time to develop their flavours. Add a few tablespoons of water if getting dry and continue cooking.
Crack the eggs onto the tomato mix season with salt and pepper.
Wait until the bottom of the eggs is cooked, then mix everything. Continue cooking until the eggs are no longer runny.
Serve with or on top of toasted or warmed bread slices.