Slow-roasted tomato strapatsada with feta
- May 2019
- Serves 4
- Hands-on time 25 min, oven time 1½ hours
”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.
- Vegetarian recipes
- 26.1g (8.5g saturated)
- 39.6g (11.9g sugars)
Roast the tomatoes 1-2 days ahead and keep covered in the fridge. Or pack them into sterilised jars, cover with olive oil and keep chilled for up to a week.
Aleppo pepper, also known as pul biber, is Turkish chilli flakes with a mild heat. Buy from Waitrose or souschef.co.uk, or use a few regular chilli flakes.
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