Strapatsada is cheap, delicious Greek dish that is perfect for using up leftover tomatoes that may be going soft. I love it for breakfast, lunch or dinner!
- 4-5 Small Ripe Tomatoes or 4 Handfuls Cherry Tomatoes
- 1 1/2 tbsp Olive Oil
- 1/2 tbsp Tomato Puree
- Pinch Sea Salt
- Pinch Golden Caster Sugar
- 1 Large Egg
- Small Handful Fresh Basil
- Small Handful Pine Nuts
- Freshly Ground Black Pepper
- Toasted Bread, to serve
- Set a small frying pan over a high heat.
- Add the pine nuts to the pan and toast for a minute or two, tossing regularly to stop them from burning. Set the toasted nuts aside, and return the pan to the heat, turning it down to medium.
- Add the oil, and roughly chop the tomatoes (or quarter the cherry tomatoes) and add them to the oil.
- Cook for a few minutes until the tomatoes start to break down. Stir in the tomato puree, sea salt and the sugar. Cook for a few minutes more until a good sauce has formed.
- Crack the egg into the pan and cook as if you were scrambling them into the sauce. Cook until the sauce has thickened to however thick you’d like it.
- Remove from the heat, and serve with the basil torn over, sprinkled with pine nuts and finished with a good few grinds of black pepper.