At this time of the year, I am BURIED in tomatoes from my garden. I am always looking for something to make with them. Salads, sauces, sliced tomatoes as a side dish. I have frozen many. Given away many.

One of my favorite things to do is make Strapatsada. Greek scrambled eggs with oregano and feta. Very common in Greece at this time of the year with the crazy bounty of tomato.

It’s a perfect combo. Fresh tomato cooked down for a few minutes, lightly scrambled eggs, and the saltiness of feta. It ends up fluffy and soft and completely satisfying.

Really easy to make. All you really need is 4 ingredients: fresh tomato, eggs, oregano, and olive oil. It takes about 15 minutes to make, and you can have a quick lunch or dinner.

The proportion of tomato to egg is about 1 to 1. A handful of tomatoes to a handful of uncracked eggs is a good guess. Some grate the tomato, but just chopping them up is fine since they break up ell when cooking. Some beat the eggs first, but just putting them in and then stirring it is easier and the results are the same

The secret to success is cooking most of the liquid out of the tomato. That takes about 10-15 minutes. Once you can drag a spoon and see the pan, you are ready to add eggs. Then just break and add eggs like a Shakshuka. Stir it all together and cook until it firms up a bit. Plate it and top it off with feta and a drizzle of olive oil, and that’s it.

Some variants can include adding a touch of onion with the tomato. You can also add a splash of hot sauce in the simmering tomatoes. I don’t. You can top it with parsley, like I did, or dill, chives, or even mint. All will brighten it up. Pick whatever you prefer.

Here’s the recipe.

MAKES 2 SERVINGS

STRAPATSADA – SCRAMBLED EGGS WITH TOMATO AND FETA

• 5 medium ripe tomatoes, cut up or grated
• 5 eggs
• 1/4 cup olive oil
• 2 tablespoons oregano
• pepper to taste
• 4 oz feta broken into pieces
• handful of either parsley, dill, chive, mint.

Chop or grate tomatoes. Either way, they break down, so I chop. Put most of the 1/4 cup olive oil to pan on medium high heat. Add tomatoes, oregano, salt, and pepper. Cook for about 10-15 minutes on medium high. Cook until most of the liquid cooks off and the tomatoes begin to get dry.

Lower the heat to medium and crack the eggs on top of the tomatoes. then stir until they all scramble together and begin to solidify. The cooking of the eggs takes about 4 minutes. I call it done once there is no egg white liquid left and is a soft custard like texture.

Plate the eggs and top with some broken up feta. Please do not buy crumbled feta. It crumbles fine on its own. The crumbles are quite salty and dry. Also look for a sheep milk feta (not cow) that is in brine. The difference is very noticeable.

Sprinkle some herbs on it and a drizzle of the remaining olive oil, and dig in!

Let me know if you do this in a different manner. I love to experiment.

A really easy meal when you don’t have much time or energy.

OPA!