Recipe: Greek Tomato Eggs (averting a Greek tragedy)

served with Fig, Rocket Leaf, Parmesan & Purslane Salad

My favourite way to enjoy eggs is when the egg yolk is still soft and ready to be dipped into. Hard-boiling eggs feels like a crime! To miss out on the buttery goodness of soft egg yolks is a tragedy, a Greek tragedy! My second favourite way is much like the Greek version of scrambled eggs with tomatoes called ‘Strapatsada’. It's a summery dish when fresh tomatoes abound. Its simple version includes fresh tomatoes and eggs cooked in extra virgin Greek olive oil. Simply sauté freshly chopped tomatoes until they break down and taste naturally sweet in a few tablespoons of olive oil. Then, add salt and pour in the whisked eggs, stirring as if to scramble. In many Greek cafes or homes, this dish is served with salty Greek feta, crumbled either during the cooking process or served on top with some dried oregano leaves. The name ‘Strapatsada’ comes from the Italian word 'strapazzare,' which means breaking an egg and mixing it all while cooking. It's always served with crusty bread.

The version I have made was by pure accident, but it still works. Follow the recipe, and I am sure you will include this into your breakfast or anytime egg dishes.

The little round yellow fruits in this photo are a variety of guavas that also grow in Mum and Dad’s garden. They were not used in the recipe.

Greek Tomato Eggs

Serves 2

Organic ingredients:

• 4 large pastured, open range eggs

• 3 tablespoons extra virgin olive oil, go greek if you can

• 3 large tomatoes (I used ox heart tomatoes), chopped or 2 punnets of cherry tomatoes (the ones pictured are from my parents' garden)

• Natural salt and pepper to taste

• 6 fresh basil leaves, chopped

Method:

In a mixing bowl, whisk the eggs and set aside. Heat a pan over medium heat, add olive oil and chopped tomatoes, and sauté for a few minutes until the tomatoes break down to a softened consistency. They will taste sweet. Add the salt and pepper and stir. Then, add the whisked eggs. Normally, you would stir the eggs through as if to scramble and then serve. However, I got distracted spotting a very hungry caterpillar, coloured green, eating my basil plant. The eggs instead set in the tomatoes, much like an omelet. It still worked, even though they weren't scrambled. I put the lid on to ensure the eggs were fully cooked and added the chopped basil before serving. Healthy yum!

Note: The traditional way of serving the dish is with crumbled Greek feta and dried oregano leaves. A must try!

Fig, Rocket Leaf, Parmesan & Purslane Salad

I picked figs, purslane and rocket leaves from my parents' garden the day before, so they were fresh in my mind. The balsamic vinegar and figs are a perfect match. The Parmesan adds just the right amount of saltiness and savoury flavour to the fresh greens. And let's not forget the olive oil because what dish doesn't love olive oil?

For those who don't know what purslane is, its botanical name is Portulaca oleracea. It's also called pigweed, little hogweed, fatweed, and pusley. This succulent plant contains about 93% water and has red stems and small, green leaves. Purslane is a weed that grows in gardens and sidewalk cracks, but it can also adapt to harsher conditions, including drought and very salty or nutrient-deficient soil. It has a slightly sour or salty taste, similar to spinach and watercress. Purslane's antioxidant content and beneficial plant compounds may offer various health benefits.

Serves 2

Organic Ingredients:

• 2 handfuls of rocket leaves

• 1 handful of purslane leaves

• 1 tablespoon balsamic vinegar

• 2 tablespoons extra virgin olive oil

• 3 figs, sliced

• Shavings of Parmesan cheese

• Natural salt and pepper to taste

Method:

Rinse the rocket leaves and purslane leaves thoroughly under cold water and pat them dry with a clean kitchen towel or paper towel. In a salad bowl, combine the rocket leaves and purslane leaves. Add the sliced figs to the salad. Drizzle with balsamic vinegar and extra virgin olive oil. Gently toss all the ingredients together until well combined. Top the salad with shavings of Parmesan cheese. Season with natural salt and pepper to taste. Serve immediately and enjoy!