Greek Chips With Egg And Tomato Recipes

GREEK SCRAMBLED EGGS

Greek Scrambled Eggs image

For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes. It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic. A handful of tangy feta crumbles finishes it off.

Provided by Mark Bittman

Categories breakfast, brunch, easy, lunch, weekday, main course

Time 30m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 large, ripe, firm tomatoes
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped (optional)
1 tablespoon fresh or dried mint or oregano
4 large eggs, slightly beaten
1/2 cup grated Greek kefalotyri or feta cheese
Salt and pepper, to taste

Steps:

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.
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.
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.
Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 641 milligrams, Sugar 5 grams, TransFat 0 grams

KAGIANAS (GREEK EGGS AND TOMATO)

Kagianas (Greek Eggs and Tomato) image

Also called strapatsada, this simple dish consists of just three ingredients: eggs, tomatoes, and olive oil. You'll be amazed, however, at the depth of flavor that is derived from such simplicity. Serve with crusty bread and feta for any meal of the day, or even as part of a meze spread. Enjoy hot or cold, though I must say I like this dish better the next day after leaving it in the fridge all night!

Provided by Diana Moutsopoulos

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 32m

Yield 3

Number Of Ingredients 4

Ingredients

3 large ripe tomatoes, quartered
3 tablespoons olive oil
salt and freshly ground black pepper to taste
6 eggs, beaten

Steps:

Place tomatoes into a food processor; blend until smooth.
Heat olive oil in a skillet over medium-high heat. Stir in tomatoes, salt, and pepper; cook and stir until all liquid has evaporated from the tomatoes, 10 to 15 minutes.
Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 7.9 g, Cholesterol 372 mg, Fat 23.8 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 5 g, Sodium 201 mg, Sugar 5.6 g

GREEK CHIPS WITH EGG AND TOMATO

Greek Chips With Egg and Tomato image

Make and share this Greek Chips With Egg and Tomato recipe from Food.com.

Provided by zainab23

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

500 g grated tomatoes
1 tablespoon olive oil
2 tablespoons butter
4 eggs
salt
pepper
cooked chips (french fries)

Steps:

Heat butter and oil in pan cook tomatoes over medium heat until most of the liquid has been absorbed.
lower heat break whole eggs into sauce, cover pan with lid
when eggs are done pour tomato egg mixture over hot chips, add salt and pepper to taste.

Nutrition Facts : Calories 176.7, Fat 14.3, SaturatedFat 5.7, Cholesterol 226.8, Sodium 117.2, Carbohydrate 5.3, Fiber 1.5, Sugar 3.7, Protein 7.5

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