I've had little time to explore the offerings contained within the sturdy covers, but if these Greek scrambled eggs with tomatoes and feta are any indication of the quality found here, this will soon be a favoured source of menu ideas. I used thyme here for a wonderfully fragrant combination with the feta cheese and tomatoes because I happened to have it on hand, but use other fresh herbs like oregano, basil, dill or mint to your liking. Serve these with warm bread and butter for a heavenly breakfast or light lunch, and don't feel you need to eat them all up like ordinary scrambled eggs — these actually firm up beautifully into sturdy egg cakes for quick reheating the next day.
Greek scrambled eggs with tomatoes and feta
2 large tomatoes, seeded and diced
1 teaspoon sea salt
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons fresh thyme
4 large eggs
3-4 ounces feta cheese, crumbled
fresh ground black pepper
Salt the tomatoes in a strainer and let drain over a bowl for at least 15 minutes. Heat a medium frying pan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the garlic, stir a few times, then add the tomatoes. Cook, stirring frequently, for about 5 minutes or until the tomatoes thicken a little. Turn up the heat and let some of the liquid boil out of the pan, about 5 more minutes. Stir in the fresh herbs.
Beat the eggs in a bowl and stir in the feta cheese. Pour into the pan with the tomatoes and reduce the heat to medium-low. Stir together until the eggs are set. Remove from heat and let rest for a few minutes.
Serve hot or warm with fresh ground black pepper on top. Serves 4.