Recipe by chef Angelos Kallinteris, Messinian Gastronomy Seminars 2017
Preparation
Heat half the olive oil in a pan, and cook the tomatoes, sundried tomatoes and synglino, until ⅔ of the juices have evaporated. Add the eggs, sfela cheese, salt, pepper, oregano and the rest of the olive oil, and bring to a boil, stirring continuously until the eggs are cooked.
See chef Angelos Kallinteris cooking the recipe here.
Ingredients
- 3 eggs
- 2 ripe tomatoes, peeled + chopped in a food processor
- 1 cup synglino, chopped in small pieces
- ½ cup sundried tomatoes, finely chopped
- ½ onion, finely chopped
- ½ cup olive oil
- 200 g sfela cheese, grated
- oregano
- salt, pepper