5 Reviews

I loved these eggs and everyone who I cook them for wants to know how to make this great egg dish...thanks so much...my girl friend just loves this recipe.

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Surfside Chef Ed #312899 September 24, 2006

This reminded me alot of the mexican style scrambled eggs I make often. I did find that 5 Tablespoons was alot of oil for 4 eggs. One could get by with alot less I think. Thanks Cheryl!

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Susie D June 07, 2006

WE wanted a light supper and this was so good.Will make it again.

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NoraMarie June 05, 2006

What a delicious change of pace from regular scrambled eggs. I must admit, I was nervous about the addition of sugar to eggs, but it turned out to be a real taste treat! Simple, well written and easy to follow recipe. Thanks Cheryl!!

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~Leslie~ June 04, 2006

I love eggs for dinner and this certainly satisfied that craving. Moreover, with a generous dose of veggies it is healthy to boot. That said, I was a little dissapointed with the final results as they were quite bland. I feel like it needed a bit more as the basil (which I added with the peppers since it was not stated in the directions) and olive oil just simply weren't enough. Perhaps some garlic or additional herbs would work; maybe even a little feta or olives. Also, for those trying this dish, I found the tomatoes needed closer to 9-10 minutes before the juices were half evaporated. Sorry NCMS, I do love your recipes but this one didn't quite do it for me.

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justcallmetoni June 03, 2006
Skopelos Island Strapatsada (Eggs W/ Tomatoes & Peppers)