Best Keto Greek Scrambled Eggs with Tomatoes and Feta
While eggs are not typically eaten for breakfast in Greece, this traditional Keto summer Greek recipe would usually be served for lunch, but it would still make for a great summer Greek breakfast or brunch dish shared with family or friends. Eggs are scrambled into a tomato sauce base, with added garlic and peppers, and topped with a crumble of feta for good measure. This recipe is easy to scale up for larger groups.
How to Make It
Step 1
Grate the tomatoes using the large blades of a box grater into a large bowl. Set aside.
Step 2
Heat the olive oil in a large frying pan set over medium heat. Pour the tomato pulp and juices into the pan and sauté over medium heat for a few minutes.
Step 3
Step 3Dice the peppers into 1cm / 1/4-inch cubes and set aside. Mince the garlic and add it to the pan along with the peppers.
Step 4
Stir occasionally until the liquid has evaporated and a thick pulp remains. It’s important that the mixture isn’t watery. Check the peppers have just cooked through and are not raw.
Step 5
Crack the eggs in a small bowl and lightly whisk with a fork. Add the eggs to the pan with the tomatoes and gently mix them together with a wooden spoon or silicone spatula. Cook over medium-low heat for 2-3 minutes until the eggs have cooked through.
Step 6
Season with salt and pepper to taste. Transfer the eggs to a serving dish. Crumble the feta and dried oregano on top. Serve immediately.
Ingredients
- Tomato raw (includes cherry, grape, roma)
2 medium – 2 3/5″ diameter
- Green bell peppers, raw
0.5 cup
- Olive oil
3 tbsp
- Garlic, fresh
1 clove
- Raw egg
4 large
- Salt
0.13 tsp
- Black pepper
0.13 tsp
- Feta cheese
50 g
- Oregano, dried
0.25 tsp