Slow-roasted tomato strapatsada with feta

Name: Slow-roasted tomato strapatsada with feta
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Cuisine: Greek
Ingredients: 15 mixed tomatoes; 4 garlic cloves, finely sliced; 1 tsp dried oregano; Olive oil for drizzling; 1 red onion, finely sliced; Splash red wine vinegar; 9 large free-range eggs; 60g wild rocket; 100g feta, crumbled; A few fresh basil leaves; Juice 1 lemon; 4 fluffy greek pitta breads (or regular pittas if you can’t find any); Aleppo pepper to serve (see Know-how)

Instructions

Prep:25minCook:1h 30min

”For me brunch will always include eggs, and this is one of my favourite ways to cook them. Strapatsada is traditional Greek-style scrambled eggs with tomatoes. For my version, I slow-roast the tomatoes for added sweetness, which is glorious.” – Georgina Hayden Feeding a hangover? Try these masala ‘recovery’ scrambled eggs.

Updated at: Thu, 21 Nov 2024 17:32:21 GMT