The traditional way is to grate the tomatoes so they have a few lumps and are not just plain juice but whizz them in the little mixer for a second and they will be fine.
For two people. Grate or whizz 2 or 3 big tomatoes. This of course depends on the size and the juiciness of the tomatoes. Half fill a soup plate. Experiment. You'll know better the second time round!
Beat four eggs
Put a little extra virgin greek olive oil in a big frying pan. Add the tomatoes and simmer for about 5 minutes. Add the beaten eggs and about (depending once again on taste) 200 grams of crumbled feta cheese. Kiwis, you can use that yellowy cow's milk 'feta' cheese. I rather liked it.
Stir till the feta cheese melts and the eggs set slightly. And 'Bob's your uncle'. Spoon into a big plate and take it out on the terrace at sunset. Cut up something from that huge choice of breads that you all have available from the hot bread shop/boulangerie/panetteria/fourno. Pour a couple of glasses of your favourite alcohol and enjoy the sunset/sound of the crickets/antics of four legged friends.
Ingredients for two people:
4 eggs beaten
2/3 very ripe tomatoes, grated
200grams feta cheese crumbled
Some of the salt of your choice and a good grind of pepper
Stew tomatoes 5 minutes. Add eggs and cheese. Serve when cheese melted a little and eggs somewhat set. May be quite runny depending on the juice in the tomatoes.
Kali orexi
I love the instruction to experiment, that is my favourite way of cooking!
ReplyDeleteI do the other way round.First feta in so it can melt a little,then the tomatoes but only cook for a minute not 5!And eggs in the end ok.I think this is an easier way...Love D
ReplyDeleteWell, my dear, you have just as much experience as me now. I'll still do it my way but I can see your way will at least melt all that smelly feta lol!
DeleteI dislike following recipes to the letter. So boring!!
ReplyDelete