Advertisement
Ingredients
- 2large, ripe, firm tomatoes
- 2tablespoons extra-virgin olive oil
- 1garlic clove, finely chopped (optional)
- 1tablespoon fresh or dried mint or oregano
- 4large eggs, slightly beaten
- ½cup grated Greek kefalotyri or feta cheese
- Salt and pepper, to taste
Nutritional analysis per serving (2 servings)
390 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 19 grams protein; 644 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- 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.
Private Notes
Comments
Recipe calls for 2 large, ripe and firm tomatoes. Unless you have your own garden, or a really good farm stand, you are not going to find this ingredient-and even under best circumstances, maybe 2 months a year. To use the out of season drek from supermarkets would be a crime! Perhaps the chef could tell us that it would be OK (not as good, but permissible) to substitute 1/2 cup or so of good quality canned tomatoes. Would make things a bit more practical for the off season!
JimF
This is one of my favorite ways to make eggs with a custard-like texture. Since I am in Mexico, I add rings of dried chilies when the garlic is nearly browned.
When the egg is ready to serve, I top with a spoonful of thick yogurt as well as any good dry cheese I have available. Chopped cilantro and avocado are good additions on the table to add as you like.
This is similar to a "Persian omelet." Fresh tomatoes are best, but can use drained canned Plum tomatoes in a pinch. The Persian version is simpler if you have saffron on hand. Melt a little butter with the saffron (to taste). Cook the tomatoes until the water is cooked off, stir in eggs. When they're close to cooked add the saffron butter mixture and finish. Season with salt/pepper to taste. Serve with flat bread, we like it toasted. To get fancy, serve with feta, herbs, walnuts, etc.
Very good, but it would be much better with really good tomatoes. It was still quite good with January store-boughts. I added a half avocado garnish to each plate which helped balance the tomatoes and the feta.
Very good recipe and feta at the end is key. But if you’re using dried oregano, a tablespoon is too overpowering. I would use 1 to 1.5 tsp of dried oregano.
A fantastic twist on the classic scrambled eggs. I made this as part of a Christmas morning breakfast and everyone commented on how much they enjoyed it