Cooking for two

Egg dish's flavor tops not-so-pretty look

Eggs Scrambled With Tomato Sauce and Feta
Eggs Scrambled With Tomato Sauce and Feta

This is one of those dishes that definitely tastes better than it looks.

But if you can get past the orange-red hue and soft texture, the flavor payoff is well worth it.

The recipe is adapted from Cooking With Loula: Greek Recipes From My Family to Yours by Alexandra Stratou (May 3, Artisan Books). It makes an easy, though not necessarily quick, dinner for those nights when you just don’t know what to cook. But it is also excellent for breakfast on those mornings when you have a little time and don’t want anything sweet.

Eggs are scrambled in a sauce of caramelized tomatoes and onion and then topped with feta cheese.

Egg and tomatoes are one of our favorite combinations. Tossing in some salty, pungent feta creates an umami- rich dish that is perfect with toast.

If you have yellow or gold tomatoes, they would be ideal for this dish, giving it better eye appeal.

Strapatsada

(Eggs Scrambled With Tomato Sauce and Feta)

Olive oil

1/3 cup very finely diced onion

Salt and ground black pepper

3/4 cup crushed or diced tomatoes (canned or fresh)

1/2 cup water

1/2 teaspoon sugar

4 eggs

3 ounces crumbed feta cheese

Toasted rustic bread, for serving

In a medium skillet, heat enough olive oil to thinly coat. Add onion and a pinch of salt and pepper and gently saute until softened and translucent. Stir in the tomatoes, water and sugar. Bring to a boil; reduce heat and simmer until most of the liquid has evaporated, about 30 minutes.

In a small bowl, beat eggs with a bit of salt and pepper. Pour eggs into the tomato mixture and cook, stirring constantly. The egg should slowly combine with the tomato sauce to create a homogeneous mixture — be sure to stir continuously to make sure the eggs do not form large cooked chunks separate from the sauce. When the mixture begins to look dry and the eggs are cooked to your liking, remove skillet from heat. Stir in feta cheese and season with ground black pepper. Serve on or with toast.

Makes 2 servings.

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