STUFFED TOMATOES (STRAPATSADA)

By Elena Prodromidou
@elenasfoodtrips

Published in the TML Magazine Issue 14, 2021

Ingredients
  • 8-10 medium tomatoes
  • 8-10 eggs
  • 1 onion, finely chopped
  • 1 pinch of sugar
  • 2 sprigs of fresh oregano
  • 200 gr feta
  • Salt
  • Fresh ground pepper
  • Olive oil
Instructions
  1. Wash the tomatoes and remove the inside in the same way you make your gemista.
  2. Mash the sauce in the food processor and turn the empty tomatoes upside down to remove their moisture while you are preparing your sauce.
  3. Sauté the onion in a pan and add the mashed sauce. Season with salt and pepper, add the oregano leaves and a pinch of sugar, add a little more oil and bring to a boil for about 10′ until slightly thickened.
  4. Remove from the oven and put grated feta cheese on each tomato and on top of each one, very carefully, an egg. Mix well with a spoon, the sauce and the egg, ensuring that the egg does not come out in the pyrex. There will definitely be leaks during mixing, but be careful not to leave too much.
  5. Close the lids. Sprinkle with olive oil, lightly season with salt and pepper on the outside, and bake for another 30′.
  6.  Remove, put on your plate and I guarantee you that you will now see the strapatsada with a different eye!

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