Greek cuisine Strapatsada, which consists of tomatoes, feta, and scrambled eggs, is best served over brown rice that has been flavored with chickpeas, olives, and a zesty lemon-tahini sauce.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 2 medium tomatoes, cored
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 6 large eggs, lightly beaten
- ¾ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- ¼ cup crumbled feta cheese
- 1 tablespoon chopped fresh oregano
- 3 cups hot cooked brown rice
- 1 (15 ounce) can chickpeas, rinsed and drained
- ¼ cup pitted Kalamata olives, chopped
- 3 tablespoons chopped fresh parsley
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons tahini
Instructions
- Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
- Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
- Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
- Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.