Strapatsada with ripe tomatoes
1 April 2026
A dish for two, with about 10 minutes' preparation and 15 minutes in the pan. Ripe tomato gives it its character; the trick is to let it lose most of its liquid before the eggs go in.
Ingredients
4 eggs, 3 medium ripe tomatoes, 2 tablespoons olive oil, a little salt and freshly ground pepper. Optional: oregano or a little chopped basil.
Method
1. Wash and grate the tomatoes. Heat the olive oil over a medium heat and add them. Cook, stirring, until the liquid has clearly reduced.
2. Crack the eggs into a separate bowl and beat them lightly. Pour them into the pan, turn down the heat and stir gently.
3. Keep going until the eggs are fully cooked, with no runny white or yolk. Add pepper and herbs and serve straight away with bread.
This recipe contains egg. Use clean utensils after handling raw eggs.
