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.
- 26.1g (8.5g saturated)
- 39.6g (11.9g sugars)
- 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)
- 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).
- 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.
- 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.
- 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.
- Plate up the warm pitta breads and top each with the tomato/eggs. Sprinkle over the feta mixture and aleppo pepper, then serve.
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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