The Telegram (St. John's)

STRAPATSAD­A

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Ingredient­s:

3 ripe tomatoes

2 tbsp olive oil

1/2 green pepper, deseeded and sliced

3 scallions, sliced

1 green jalapeño chili, sliced

1/2 garlic clove, crushed

1/4 tsp ground cumin

1/4 tsp paprika

1/2 tbsp dried oregano

A pinch of sugar

80 g (3 oz) feta cheese, broken into large chunks

3 eggs, whisked

A handful of mixed green herbs, such as flat-leaf parsley, cilantro, dill and mint, roughly torn

1/4 red onion, very thinly sliced Salt and freshly ground black pepper, to season

For the croûtons:

1 slice rustic bread, cut into 1.5-cm (1/2-inch) cubes

2 tbsp olive oil

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