Greek Scrambled Eggs

Name: Greek Scrambled Eggs
Total time: 30 min
Ingredients: 2 large, ripe, firm tomatoes; 2 tablespoons extra-virgin olive oil; 1 garlic clove, finely chopped (optional); 1 tablespoon fresh or dried mint or oregano; 4 large eggs, slightly beaten; 1/2 cup grated Greek kefalotyri or feta cheese; Salt and pepper, to taste

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Total: 30 minutes

Servings: 2

Author : Mark Bittman

egg tomato

Ingredients

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2 large, ripe, firm tomatoes2 tablespoons extra-virgin olive oil1 garlic clove, finely chopped (optional)1 tablespoon fresh or dried mint or oregano4 large eggs, slightly beaten1/2 cup grated Greek kefalotyri or feta cheeseSalt and pepper, to taste

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Instructions

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Step 1

Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.

Step 2

In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that’s left is thick pulp, about 10 minutes.

Step 3

Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.

Step 4

Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.