Strapatsada

Happy Sunday! ☀️☀️☀️Breakfast this morning. A quick and saucy strapatsada: olive oil, tomato, eggs, feta, parsley, salt, pepper, and a little chili for some kick🦵Have a great day, everyone! 💙

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#RECIPE
3 tbsp olive oil
2 cups (400g) crushed tomatoes
salt and pepper
1 pinch sugar (optional)
4 eggs, beaten
4 oz (100g) feta, broken into large chunks
2 tbsp chopped fresh parsley
Aleppo or Espelette pepper, to taste (optional)
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In a small 8” frying pan, combine the oil, tomato, salt, pepper and sugar over medium heat. Let simmer until reduced and thickened, about 10 minutes.
Season egg with salt and pepper, then pour into pan along with the feta. Stir through gently but don’t make the mixture totally homogenous. Allow to cook till the egg is set, stirring once or twice, about 5 min. Towards the end, stir through the parsley and sprinkle with your chili powder/flakes of choice, if you want some spice!
Serve with good bread. Or, try hash browns or fries fried in, of course, olive oil!