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Nigella’s Strapatsada
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PREP TIME: 5 minutes | COOK TIME: 10-15 minutes | TOTAL TIME: 20 minutes
2 Servings
Sometimes when I haven’t been grocery shopping for a while, I google ingredients in my kitchen to see what I can possibly make with them. The day I only had eggs and tomatoes, I totally lucked out finding the most delicious, simple, and quick dish from Nigella Lawson. Originally a Greek recipe, it will put a smile on the face of anyone tasting it!
8 small (not cherry) tomatoes (I’ve used 20 cherry tomatoes and it still works)
3 tbsp regular olive oil
1 tbsp tomato puree/paste
Pinch of salt
Pinch of sugar
2 large eggs
1 ounce feta cheese or sharp, salty, crumbly cheese such as Wensleydale cheese or a goat cheese
1 small handful basil leaves or leaves stripped from a few sprigs of thyme
4 slices of good bread such as sourdough, or whatever you like
Cut the tomatoes in half — a Greek person would now core them, but you can core them first or skip it totally.
Cut tomatoes into rough chunks.
Warm the oil in a heavy-based frying pan — cast-iron is best — heat the pan before adding the oil.
Tumble in the chunks of tomato.
Cook, stirring every now and again, for about 5 minutes, by which time the tomatoes will have started to break down into the oil and be oozing oranginess.
If you want your bread toasted, now’s the time.
Add the tomato puree, salt, and sugar, and cook for another 5 minutes, by which time the tomato skins will be coming away from the flesh.
Crack in the eggs and then stir, just as if you were scrambling them, until they are creamy, which is hardly any time at all (obviously, if you like your scrambled eggs set, cook the egg and tomato mixture here for longer).
Take the pan off the heat, crumble the salty cheese over the mixture, and sprinkle with the basil or thyme leaves.
Dollop some on your toast, into a bowl, or just eat straight from the pan using bread as your cutlery.
It’s also yummy cold in case you don’t eat it all at once!
