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Greatest plates · Breakfast
Strapatsada with Fetta
The Greek summer breakfast: ripe tomatoes cooked down to a jammy base, eggs stirred through them barely set, and fetta crumbled over at the end so it softens without melting away.
Serves 2Prep 5 minCook 15 minBreakfastEgg
Containsdairy · egg · gluten
KalaPlate Original
Protein 21%Carbs 20%Fat 59%
About 609 kcal a serve — 32 g protein, 30 g carbs, 40 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Cook the tomato down
ReduceHeat the olive oil in a frying pan over medium heat. Add the grated tomato and the oregano, season, and cook for about 10 minutes until most of the liquid has gone and what's left is thick and jammy. This is the whole dish — watery tomato makes watery eggs.
In the frying panReduce →
10 min
Stir the eggs through
ScrambleTurn the heat to low and pour in the beaten eggs. Stir slowly and constantly, pulling the egg through the tomato, until it is just set and still glossy — about 2 minutes. Take it off the heat while it still looks slightly underdone; it carries on cooking in the pan.
In the frying panScramble →
2 min
Fetta and serve
FinishCrumble the fetta over the top so it softens in the residual heat rather than melting in, scatter with parsley, and serve with thick slices of sourdough for mopping.
In the frying panTop →
Cook's noteGrate the tomatoes on the coarse side of a box grater and throw the skins away — it is faster than peeling and gives a better texture than chopping.
Estimated per serve
609 kcal · 32 g protein · 30 g carbs · 40 g fatestimates, within ~10%
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