Sfoungato (Cretan Eggs, Tomatoes and Courgettes) is a traditional Greek recipe (originating from Crete) for a classic loose omelette of courgettes, tomatoes and onions fried until dry and bound with eggs. The full recipe is presented here and I hope you enjoy this classic Greek version of: Cretan Eggs, Tomatoes and Courgettes (Sfoungato).
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This (also spelled sfougato) 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
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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