Greek Eggs Kayanas-Strapatsada
User Reviews
5
Greek Eggs Kayanas-Strapatsada
Description
This recipe starts with sautéing chopped garlic and large tomato chunks in olive oil, seasoned with sea salt and dried oregano. The tomatoes are cooked gently, retaining some shape without breaking down completely. Eggs are beaten and added to the skillet, cooked softly to desired texture.
The resulting dish presents tender scrambled eggs mingled with juicy tomato pieces, infused with oregano's herbal aroma. A topping of crumbled Greek feta adds a tangy, creamy contrast, while chili flakes bring subtle heat. Fresh oregano leaves and extra olive oil can be added at serving for additional brightness and richness.
This dish suits a morning meal or a light supper. When fresh tomatoes are out of season, sweeter organic Campari tomatoes provide a good substitute. Cheese varieties like Gruyere can be incorporated toward the end of cooking for variation.
Ingredients
This recipe makes two servings. You can easily double or triple the recipe to cater to more people.
- 2 tomatoes cut in large chunks, ripe
- 6 egg organic free range
- 3 garlic roughly chopped, cloves
- 3 tablespoons extra virgin olive oil
- oregano dried
- salt sea salt
- black pepper freshly ground
For serving
- feta cheese Greek
- chili flakes
- oregano optional, fresh leaves
Instructions
- Add the olive oil in a skillet. In medium heat, add the chopped garlic and sauté for 1-2 minutes. Add the chopped tomatoes. Season with sea salt and sprinkle all over one tablespoon of dried oregano. Stir tomatoes and cook for 5-6 minutes, occasionally stirring. Don't break the tomatoes too much.
- Beat the eggs and add them to the skillet. Cook eggs to your desired texture. While cooking, stir a couple of times but don't overdo it.Serve immediately with crumbled feta cheese, some fresh oregano leaves (optional), and a sprinkle of chili flakes—drizzle a bit of extra virgin olive oil if you like.
Notes
- When fresh tomatoes are not available, use organic Campari tomatoes for sweetness.
- Adding crumbled feta or cubed Gruyere cheese near the end of cooking enriches the dish.
- Serve with chili flakes and drizzle extra virgin olive oil for added flavor.
- The nutritional content may vary depending on the ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 491mg | 164% |
| Sodium | 195mg | 8% |
| Potassium | 492mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1738IU | 35% |
| Vitamin C | 18mg | 20% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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