Strapatsada - Scrambled Eggs With Tomatoes

Ingredients

• 2 large, ripe, firm tomatoes
• 2 tablespoons extra virgin Greek olive oil
• 1 garlic clove, finely chopped (optional)
• 1 tablespoon fresh or dried mint or oregano
• 4 large eggs, slightly beaten
• ½ cup grated Greek feta or kefalotyri cheese
• Salt and pepper to taste

Directions

1. 1. Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
2. In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that’s left is thick pulp, about 10 minutes.
3. Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
4. Transfer to serving plates and sprinkle with grated Greek feta or kefalotyri cheese.

Notes
Serves 2

Source
http://6thfloor.blogs.nytimes.com/2014/01/18/scrambled-eggs-with-tomatoes-greek-style/?_php=true&_type=blogs&_r=0

Tzatziki Sauce for 4

Ingredients

• 1/2 English cucumber, peeled
• 16 oz (2 cups) cold plain Greek yogurt (either full fat or fat free will work)
• 2-3 tsp garlic, minced
• 1/3 cup chopped dill, fresh or frozen
• 1 1/2 Tbsp freshly squeezed lemon juice (Juice of 1/2 lemon; please squeeze a real lemon)
• 1/2 tsp salt, or to taste
• 1/8 tsp black pepper

Directions

1. Peel and finely diced the cucumber and strain of it’s juices. I squeezed it really tight by the fistful. Getting rid of excess juice is important so that you tzatziki sauce isn’t watery the next day. 
2. Combine the strained and chopped cucumber with Greek yogurt, lemon juice, garlic, dill, salt (add more to taste) and pepper. 
3. Mix everything together and add more salt to taste if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better after refrigerating overnight! 

Notes
Skill Level: Easy
Cost To Make: $4-$5
Serving: 3 cups

Source
http://natashaskitchen.com/2013/10/10/tzatziki-sauce-recipe

Greek Salsa Chicken

Ingredients

For the Salsa

• 4 ounces crumbled feta cheese
• 1 cup halved grape or cherry tomatoes
• 1/4 cup pitted, sliced black olives
• 1/4 cup minced fresh parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil

For the Chicken

• 6 boneless, skinless chicken breast halves (7 ounces each)
• pepper to taste
• kosher salt to taste
• 2 tablespoons olive oil
• 2 lemons, cut into wedges

Directions

1. Preheat oven to 450°.
2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
3. Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
4. Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. 
5. Transfer chicken and lemons to a large platter. Top with salsa.

Notes
Serve with basmati rice.

Recipe Source
http://sweetpeaskitchen.com/2011/02/greek-salsa-chicken