Strapatsada

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Prepare the Tomato Base

• 1 tsp Olive Oil
• 1/4 Small Onion
• 1 Garlic Clove
• 150g Tomatoes

Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the chopped tomatoes to the skillet, season with salt and pepper to taste, and cook until the tomatoes break down and the mixture thickens, about 10 minutes.

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Cook the Eggs

• 2 Eggs

In a bowl, lightly beat the eggs with a pinch of salt and pepper. Pour the beaten eggs into the skillet with the tomato mixture. Cook, stirring gently, until the eggs are softly scrambled and fully cooked, about 3-5 minutes.

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Finish and Serve

• 30g Feta Cheese
• 1/2 tsp Dried Oregano

Sprinkle the crumbled feta cheese over the eggs. Add the dried oregano and stir gently to combine. Remove from heat and let it sit for a minute to allow the flavors to meld. Garnish with fresh basil or parsley if desired.