Shrimp Saganaki Scrambled Eggs

Shrimp Saganaki is a classic Greek meze that you’ve probably tried if you’ve ever eaten in a Greek restaurant! In this recipe, it meets another Greek classic, strapatsada, a simple scrambled egg-and-tomato recipe that is one of the most beloved egg recipes in Greece and a specialty of the Peloponnese, where tomatoes are a major crop.
This easy recipe is something to make for breakfast, brunch, lunch or dinner!

To make 2 servings, you’ll need:

1 large leek, trimmed, washed and chopped
4 – 5 tablespoons of extra virgin Greek olive oil
10 teardrop tomatoes, halved
8 fresh or frozen and defrosted shrimp, deveined and shelled
4 eggs
1/2 cup white wine, divided
Salt to taste
Hot sauce, such as Tabasco, to taste, optional
1 teaspoon dried Greek oregano
2/3 cup crumbled Greek feta

Heat the olive oil in a large frying pan over medium high heat and cook the leeks until soft.

Add the halved teardrop tomatoes and cook, stirring, until they start to soften and ooze their delicious juices. Season with sea salt to taste.

Add the shrimp and cook until the shrimp change color, about 4 minutes. Pour in half the wine.

In the meantime, whisk the eggs with the wine and a pinch of salt. Add the hot sauce and oregano.

Pour the eggs into the shrimp mixture and swirl around with a wooden or heat-proof rubber spatula until they are cooked to your desired consistency. (I like look scrambled eggs; but other people might like them drier.)

Stir in the feta and cook it for a few seconds until it starts to melt. Serve!