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Although this is a simple dish, it is positively mouthwatering when made in the heart of the summer with sweet, ripe tomatoes picked straight from the garden or bought from the local market.
Dishes like this are found all over the Mediterranean, with regional variations.
Strapatsada makes a delicious light lunch on a sunny day. All you need add is a salad and slices of crisp toast or fresh bread.
1. Heat the olive oil in a large frying pan and saute the shallots, stirring occasionally, until they are glistening and translucent.
2. Stir in the tomatoes, herbs and sugar, with salt and pepper to taste. Cook over a low heat for about 15 minutes until most of the liquid has evaporated and the sauce is thick.
3. Add the beaten eggs to the pan and cook for 2-3 minutes, stirring continuously with a wooden spatula as when making scrambled eggs. The eggs should be just set, but not overcooked. Serve immediately, garnished with fresh herbs.
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