Sfoungato
(Cretan Eggs, Tomatoes and Courgettes) Recipe

Origin: Greece Period: Traditional

This is a classic Cretan starter for a fried mix of courgettes (zucchini), tomatoes, onions and eggs.

Ingredients:

500g courgettes (zucchini), liced into rounds
500g ripe tomatoes, blanched, peeled, de-seeded and chopped
2 onions, finely chopped
5 eggs, well beaten
120ml olive oil
salt and freshly-ground black pepper

Sfoungato
(Cretan Eggs, Tomatoes and Courgettes) Preparation:

Method:

Heat the oil in a frying pan, add the onions and courgettes and cook for about 10 minutes, or until the onions are soft and golden brown. Stir-in the chopped tomatoes and season with salt and black pepper. Bring to a simmer and cook until almost all the liquid has evaporated.

Add the eggs and simmer for a few minutes, until cooked (you are looking for something part-way between scrambled eggs and an omelette).

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