The word strapatsatha is used for all types of scrambled eggs, and this combination of zucchini and tomato is a wonderful combination of tastes. Served traditionally at lunch or for a light meal.
Ingredients:
1.5kg of small zucchini
350g of ripe tomatoes, puréed
5 eggs
1/2 cup of olive oil
1/2 tablespoon of salt
1/2 teaspoon of pepper
Method:
1. Trim zucchini stems and cut into very thin rounds. Place in a large strainer or colander, season with salt, and shake to distribute.
2. In a deep, medium frying pan, heat oil over high heat. Add zucchini, cover, and cook until the zucchini are soft (15-20 minutes), stirring occasionally . Add tomatoes. When boil is reached, reduce heat to medium and cook until excess liquid evaporates (about 10 minutes), stirring occasionally. Beat the eggs to a froth and pour over the vegetables. Using a wooden spoon, gently push the mixture around until the eggs are evenly distributed.
3. Cook 5 minutes or until most of the liquid is absorbed, stirring gently.
