Skopelos Island Strapatsada (Eggs W/ Tomatoes & Peppers)

"Scrambled Eggs with fresh tomatoes and peppers from Skopelos Island in Greece. Recipe posted for Zaar World Tour II. Found at Skopelos Net"
 
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photo by Leslie photo by Leslie
photo by Leslie
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
25mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Gently cook tomatoes in a large frying pan for about 5 minutes.
  • Meanwhile, beat the eggs with a fork and put aside.
  • When half of the liquid evaporates from the tomatoes add pepper, salt, black pepper and sugar. Stir and gently simmer for 5 minutes. Add basil.
  • When all of the liquid evaporates, pour olive oil and beaten eggs evenly all over the tomato mixture, while stirring gently.
  • Cook slowly for a few minutes until the eggs are cooked but not too solid.
  • Serve with toasted slices of bread.

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Reviews

  1. 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.
     
  2. 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!
     
  3. WE wanted a light supper and this was so good.Will make it again.
     
  4. 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!!
     
  5. 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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RECIPE SUBMITTED BY

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! I had the time of my life!!! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w3.photobucket.com/pbwidget.swf?pbwurl=http://w3.photobucket.com/albums/y53/DUCHESS13/897d027c.pbw" height="360" width="480"> Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. 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