Idea for Lunch

Scrambled Eggs with Tomatoes

A famous Greek dish will make a delicious light lunch on a sunny day.

All you need is a salad and slices of crisp toast or fresh bread. ScrambledEggsTomatoes-main_Full

Ingredients:

60ml/4tbsp extra virgin olive oil

2 or 3 shallots, finely chopped

675g/ 1,5 lb sweet tomatoes, roughly chopped

pinch of dried oregano or 5ml/1 tps chopped fresh thyme

2.5ml/ 0,5 tsp sugar

6 eggs, lightly beaten

salt and ground black pepper fresh thyme, to garnish

Heat the olive oil in large frying pan and sauté the shallots, stirring occasionally, until they are glistering and translucent.
Stir in the chopped tomatoes, dried or fresh herbs and sugar, with salt and freshly ground black pepper to taste. Cook over a low heat for about 15 minutes, stirring occasionally, until most of the liquid has evaporated and sauce is thick.
Add the beaten eggs to the pan and cook for 2-3 minutes, stirring continuously with a wooden spatula in the same way as when making scrambled eggs. The eggs should be just set, but not overcooked. Serve immediately, garnished with fresh thyme.