Slow-roasted tomato strapatsada with feta

Slow-roasted tomato strapatsada with feta
  • Serves icon Serves 4
  • Time icon 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.

 

Nutrition: per serving

Calories
532kcals
Fat
26.1g (8.5g saturated)
Protein
31.3g
Carbohydrates
39.6g (11.9g sugars)
Fibre
6.6g
Salt
1.7g
Calories
532kcals
Fat
26.1g (8.5g saturated)
Protein
31.3g
Carbohydrates
39.6g (11.9g sugars)
Fibre
6.6g
Salt
1.7g

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)

Method

  1. Heat the oven to 140°C/120°C fan/gas 1. Halve 14 of the tomatoes horizontally and put cut-side up in a roasting tin. Put a slice of garlic on each tomato, then sprinkle with the oregano and oil. Season well with salt and pepper, then roast in the oven for 1½ hours until soft and just caramelised (see Make Ahead).
  2. When ready to make the strapatsada, put a large frying pan on a low-medium heat and drizzle in a little olive oil. Add the sliced onion with a splash of red wine vinegar and cook, stirring, for 10 minutes, then coarsely grate in the remaining tomato, discarding the skin. Cook for 5 more minutes until softened, then add the slow-roasted tomatoes to the pan too.
  3. Whisk the eggs in a jug, season well with salt and black pepper, pour into the pan and scramble gently into the onion tomato mixture.
  4. Meanwhile, put the rocket in a large bowl, add the feta and basil leaves, season well and drizzle in the lemon juice. Griddle the pitta breads.
  5. Plate up the warm pitta breads and top each with the tomato/eggs. Sprinkle over the feta mixture and aleppo pepper, then serve.

delicious. tips

  1. 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.

  2. 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.

Recipe By

Georgina Hayden

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