I’m very happy today to share a recipe that reminds me the long Mediterranean summers of my childhood. This scrambled eggs dish was the perfect lunch meal during those warm summer days. Kids loved it and adults couldn’t be happier serving a healthy homemade meal in less than 20 minutes. Even though they never admitted it, they loved it as much as we kids did. Today it’s still one of my favorite choices for lunch specially during summer when tomatoes are at their peak.
It’s really amazing how easy this recipe is. You probably have all the ingredients at home right now, except probably from feta which is optional anyway ,and I’d encourage you to try it right away. What feta adds in this dish is a mild sourness to balance the sweetness of the tomatoes. If your tomatoes aren’t that sweet you can add some sugar while simmering.
Without any further ado let’s see what you’ll need and how you’ll prepare this unbelievably tasty tomato-scrambled eggs dish.
Ingredients (4 servings)
- 8 medium size tomatoes
- 7-8 eggs
- 150gr. feta cheese (optional)
- 4tbsp olive oil
- salt & pepper to taste
- Heat a deep frying pan
- Add the tomatoes grated and let it simmer until all water is reduced
- Add olive oil and stir for 1 minute
- At this point you add feta cheese in dices (optional)
- Add salt and pepper to taste (careful with salt if you used feta)
- Crack the eggs into the pan
- Keep pushing the eggs around as they cook to make scrambled
This is a basic recipe and the most popular one. You can add your personal taste in it by adding some vegetables (onion slices, peppers) or some extra aroma with oregano or basil.
Serve your Mediterranean scrambled eggs on toasted bread (optionally) and if you do it on weekend, grab a cold beer, close your eyes and imagine you are in a tavern looking at the sparkling waters of the Aegean sea.
Till next time…