#strapatsada

Strapatsada

I bought the book 'Simply Nigella' end of last year and had tried a few bits and pieces out of it. I hardly try any breakfast recipes so thought that would be today's focus. I came across what looked like orange mush on toast. Not very appealing. It was essentially cooked down tomatoes with scrambled eggs and cheese. All three wonderful ingredients so even though I was a little put off at the thought of this recipe, the whole point of me starting this blog was to try new things, ingredients, recipes or something as simple as letting go of pre conceived ideas about things. Anyway this recipe was actually very good, the combination of soft tomatoes mixed with the egg creates a tangy a creamy toast topper, mixed with fragrant thyme leaves and sharp cheese, this was delicious.

Serves 2

8 small (not cherry) tomatoes (about 300-350g total), roughly chopped 3 tbsp olive oil 1 tbsp tomato purée pinch of salt pinch of sugar 2 Large eggs 25g Xynotyro Cheese or another sharp, salty, crumbly cheese like Wensleydale (I used Lancashire) A small handful of basil leaves or leaves stripped from a few sprigs of thymes 4 slices good bread, such as sour dough  or whatever you fancy (I just used whole meal)

Warm the oil in a pan and add the chunks of tomatoes. Cook for 5 minutes, stirring every now and again, until the tomatoes begin to break down (if you are having toast, now is the time to get on with that too!)

Add the tomato purée, salt and sugar and cook for another 5 minutes. Add the eggs and stir as if you were scrambling them, until the mixture is creamy which will take a matter of moments (cook for a little longer if you like your scrambled eggs set like I do!)

Take the pan off of the heat and crumble over the cheese and sprinkle with the basil or thyme leaves. Dollop onto toast  or just eat straight from the pan using bread as cutlery. Leftovers can be refrigerated for a couple of days