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Cypriot Pomilorotigania (Tomatoes with scrambled eggs) with Charalambides Christis Feta and Chrysi Zymi phyllo pastry
Ingredients
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1 sheet of phyllo pastry Chrysi Zymi
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100g Charalambides Christis Feta + 50g for garnish
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3 eggs
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1/2 cup tomato sauce
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10 cherry tomatoes, halved
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10 fresh mint leaves
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1/2 red onion
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3 tbsp olive oil + 2 tbsp for the feta roll
Instructions
Brush the entire surface of the phyllo pastry with olive oil. Crumble the feta along one edge of the sheet, leaving a bit of space at the ends. Fold the sides inward, then roll it up tightly, sealing the cheese inside to form a cigar-shaped roll (flogera).
Place the roll in a preheated oven at 180°C and bake for about 20 minutes, or until golden and crispy.
Finely chop the red onion and sauté it in a pan with the remaining olive oil over medium heat. Season with salt and pepper. Add the cherry tomatoes and mint leaves, cooking until softened. Lightly press the tomatoes to release their juices.
Stir in the tomato sauce. In a separate bowl, beat the eggs and pour them into the pan. Increase the heat slightly and stir gently with a spatula until the eggs are fully cooked.
Plate the tomato-egg scramble, sprinkle with the remaining crumbled feta, and serve alongside the crispy feta roll.
