Strapatsada (Tomato & Feta Eggs)

Method

1. 1

   Halve the tomatoes and grate them flesh-side-down on a box grater, discarding the skins left in your hand.

   💡 Grating is faster than peeling and gives the perfect pulpy texture.

2. 2

   Cook the tomato pulp in the olive oil over medium-high heat until the juices evaporate and it turns thick and jammy, 6–7 minutes.

   💡 Wait for the oil to separate around the edges — that's when the tomato is ready for the eggs.

3. 3

   Season with salt, pepper and a small pinch of sugar if the tomatoes are sharp.

4. 4

   Lower the heat, pour in the beaten eggs and fold slowly until just set and still glossy.

5. 5

   Scatter over the feta and oregano, kill the heat, and serve from the pan with bread.