1 tablespoon tomato paste
- In a bowl, beat the eggs and add the cheeses. Beat until all the ingredients are combined, season with pepper and a little salt, then set the mixture aside.
- In another bowl, mix the tomatoes with the tomato paste, garlic, mint, and oregano. Season with salt and pepper.
- In a skillet, heat the olive oil. Add the tomato mixture and cook over medium-high heat for about 5 to 7 minutes, until the liquid from the tomatoes has evaporated.
- Pour the reserved egg mixture over the tomatoes and fold with a wooden spoon. Lower the heat to medium and keep folding while cooking, until the eggs are done. This should take around four minutes. Remember that eggs continue to cook even after the heat is off, so don't overcook them. The mixture should be custard-like.
- Plate the strapatsada, season it with ground black pepper and sprinkle with the parsley to garnish. Serve accompanied with toasted country bread.
- The strapatsada is one dish where the tomato skin has to definitely be removed. To do this score the tomatoes and then drop them in rapidly boiling water. In about one minute or so, the tomato skin is ready to peel off.
- Remove the tomatoes from the water and let them sit until they are cool enough to handle.
- Peel the tomatoes and slice in half. All the seeds will be visible and easy to remove.
- Once the seeds are removed the tomatoes are ready to be chopped to the desired size and added to the cooking pot (or skillet).