As I’ve mentioned before, for Greeks, eggs are more of a night food than a breakfast food. The largest meal of the day is a late lunch so the evening meal needed to be something somewhat light and quick to make and that’s where this tasty dish of scrambled eggs cooked along with tomato and onions, comes in. It takes only a few minutes to prepare, but so delicious.
What I like about this particular version is that there are plenty of tomatoes and they are in the form of cherry tomatoes rather than grated as is in the traditional recipe – I like the chunkiness. You will be getting at least one whole serving of vegetables with every egg used, it is almost more like “tomatoes with eggs” rather than “eggs with tomatoes”. This is served with a sprinkle of crumbled feta and a bit of bread. A perfect meal, plenty of vegetables with a bit of protein.
Greeks may eat eggs for supper, but this is perfect for breakfast and brunch.
Greek Style Scrambled Eggs with Cherry Tomatoes and Feta - Kagianas
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 garlic clove minced
- 10 ounces of cherry tomatoes sliced in half (2 cups)
- 1 tablespoon tomato paste mixed with 2-3 tablespoons water
- 2 eggs
- 1 tablespoon crumbled feta
- 1-2 teaspoons dried oregano
- 1 teaspoon fresh mint
- Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
- Add the tomatoes and sauté for another 2 minutes.
- In a small bowl mix the tomato paste with 2-3 tablespoons water. It should be thick and creamy. Add it to the pan and simmer for 5-7 minutes until tomatoes wilt.
- Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
- Remove from pan, serve on plate. Add salt (as needed.
- Sprinkle with crumbled feta, dried oregano and mint.