Ingredients 4 tbsp olive oil 1/2 onion, finely chopped 1/2 pepper 4 ripe tomatoes 6 eggs salt Freshly-ground pepper FOR SERVING A little fresh cream cheese Equipment Frying pan TAGS EGGS EGGS 30-MINUTE MEALS BREAKFAST BRUNCH LOW BUDGET Ingredients 4 tbsp olive oil 1/2 onion, finely chopped 1/2 pepper 4 ripe tomatoes 6 eggs salt Freshly-ground pepper FOR SERVING A little fresh cream cheese Instructions Wash, remove the seeds and finely chop the pepper. Remove the skin from the tomatoes and chop them. Place a frying pan on the heat and add the tomatoes without any oil. Continue cooking over medium-high heat until they release all their juices, evaporating and concentrating the flavor. This takes about 10 minutes, depending on how juicy they are. When completely dry, add the oil, onion, and pepper. Sprinkle with a little salt and freshly-ground pepper. Sauté for a few minutes until the onion softens. Put the eggs in a bowl. Mix them gently with a fork. Pour them into the pan with the tomatoes. Lower the heat and stir occasionally until they gradually begin to set. Serve with a little fresh cream cheese. Etymologically, strapatsada comes from the Italian word strapazzare, which is also used in Greek as strapatsáro, meaning to roughly chop something into very small pieces, like a dish. TAGS EGGS EGGS 30-MINUTE MEALS BREAKFAST BRUNCH LOW BUDGET
