Greek tomato eggs with bread

Name: Greek tomato eggs with bread
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2
Cuisine: Greek
Ingredients: 200 g Egg, without shell; 400 g Tomato; 20 g Olive oil; 60 g Feta; 1 g Dried oregano; 160 g White wheat bread; 1 g Salt; 1 g Black pepper

Soft eggs folded through reduced tomato, with feta and bread.

Estimated total time: 20 minutes2 portionsAbout 560 kcal per portion

Greek tomato eggs with bread — representative dish photograph — Photo: Saintfevrier · CC BY-SA 3.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

200 g Egg, without shell
400 g Tomato
20 g Olive oil
60 g Feta
1 g Dried oregano
160 g White wheat bread
1 g Salt
1 g Black pepper

Method

Coarsely grate or finely chop the tomatoes. Beat eggs and crumble the feta.
Warm oil in a wide pan. Add tomatoes and oregano and cook briskly for 7–8 minutes until most watery liquid evaporates.
Lower the heat and fold in eggs. Stir gently for 3–4 minutes until set, then add feta, salt and pepper.
Toast or warm the bread while the eggs cook and serve together immediately.

Choose feta made with vegetarian rennet for this vegetarian version. Very watery tomatoes may need extra reduction time. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Στραπατσάδα

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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