A quick and saucy strapatsada
- 3 tbsp olive oil
- 2 cups crushed tomatoes
- salt and pepper
- 1 pinch sugar (optional)
- 4 eggs, beaten
- 4 oz feta, broken into large chunks
- 2 tbsp chopped fresh parsley
- Aleppo or Espelette pepper, to taste
Pour in beaten egg and feta. Stir through gently but don’t make the mixture totally homogenous. Allow too cook till the egg is set, stirring once or twice, about 5 min. Towards the end, stir through the parsley and sprinkle with your chili powder/flakes of choice, if you want some spice!
Serve with good bread. Or, try hash browns or fries fried in, of course, olive oil!