strapatsada - greek eggs with baby tomatoes
Delicious and easy traditional Greek scrambled eggs with juicy baby tomatoes, feta cheese, peppers and fresh oregano, which make an ideal Sunday brunch dish for both family and friends. My personal favourite!
Watch salt in this recipe. As feta is very salty, add a little salt to the eggs, and check seasonings at the end before serving. When we were in Paros, Greece, I had these eggs with bell peppers, although that is not strictly a traditional recipe. You technically don't need to whisk the eggs - you can just throw them into the pan as you crack shells. But I don't like my whites cooking separately from the yellows, so I do beat my eggs. And I like eggs with a bit of punch from chili powder, but paprika does the trick just as well. No fresh oregano? Use dried oregano, but less generously!