Receita de Tomate com Ovos

Bom, para naum esquecer vou colocar esta rapida receita de tomates com ovos geralmente cozinhada e saboreada pela manha/tarde aos domingos ou sabados por mim e Lu. Como tudo neste blog, naum sei se vou ler uma segunda vez, de qualquer forma, acho que para esta receita sim!

Tomatoes with eggs

The Greek cookery writer Rena Salaman mentions that the word for this dish used in Corfu - strapatsatha - comes from the Italian verb strapazzare, meaning to beat. Eggs and tomatoes are natural best friends, and although olive oil is the obvious cooking medium, I use a little butter as well. It adds even more opulence to the already florid nature of Greek tomatoes that have ripened and fattened fit to bust in the sun.

3 tbsp olive oil
50g butter
500g ripe tomatoes, peeled and chopped
Sugar, salt, pepper, rigani (Greek oregano)
4 eggs, lightly beaten

First select a frying pan in which you can serve this dish. Heat the oil and melt the butter in the pan, then add tomatoes and seasonings, including a pinch of sugar. Cook slowly until the mixture lets down into a thickish sauce. Taste and adjust the seasoning.

Lightly beat the eggs with a pinch of salt and pepper, and stir into the tomato pan. Using a fork, drag it around the tomatoes and eggs until curds like scrambled eggs form. Serve with toasted or olive oil-brushed grilled bread for dipping.