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Tomato Sauce with Eggs and Feta Cheese


  • 2 eggs, beaten
  • 2 pounds tomatoes, grated
  • 1 green pepper, chopped
  • 8 ounces French feta cheese, crumbled
  • 1/3 cup olive oil
  • Salt and pepper


  1. In a deep skillet – add tomatoes-peppers and let simmer until most of the liquid evaporates. Add olive oil and let simmer for 2-3 minutes longer.
  2. Add the beaten eggs and stir well cooked. Season with salt and pepper. Add feta cheese and mix to combine. Remove from heat and cover the skillet. Serve warm or at room temperature.

Romama’s Note: Before removing the Strapatsada from heat, using a spoon make two wells. Break one egg in each well. Cover and cook until the white is cooked and the yolk is soft and runny. Serve immediately.

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