Tomato and olive oil scrambled eggs from Mediterranean Vegetarian Feasts (page 150) by Aglaia Kremezi

  • Greek yogurt
  • eggs
  • Show all ingredients...
  • Serves : 2-3 as a main, 5-6 as part of mezze spread

  • EYB Comments

    Can use "Tomato confit" on P27 or canned tomatoes with sun-dried tomatoes for store-bought tomato confit; and crushed red pepper flakes for Maras pepper. See "Turkish tomato and pepper scrambled eggs" and "Scrambled eggs from Arles" on P150 as variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted summer vegetables with garlic and herbs; Braised kale with peppers; Toasted bulgur pilaf

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use "Tomato confit" on P27 or canned tomatoes with sun-dried tomatoes for store-bought tomato confit; and crushed red pepper flakes for Maras pepper. See "Turkish tomato and pepper scrambled eggs" and "Scrambled eggs from Arles" on P150 as variations.

  • macfadden on August 10, 2016

    This was a fine, easy dinner. I think I under-salted it, which might explain why I didn't think it was as good as some of the other recipes from this book. I'll try it again with more salt and report back.

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