Skopelos Island Strapatsada Eggs W Tomatoes Peppers Recipes
SKOPELOS ISLAND STRAPATSADA (EGGS W/ TOMATOES & PEPPERS)
Scrambled Eggs with fresh tomatoes and peppers from Skopelos Island in Greece. Recipe posted for Zaar World Tour II. Found at Skopelos Net
Provided by NcMysteryShopper
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Gently cook tomatoes in a large frying pan for about 5 minutes.
- Meanwhile, beat the eggs with a fork and put aside.
- When half of the liquid evaporates from the tomatoes add pepper, salt, black pepper and sugar. Stir and gently simmer for 5 minutes. Add basil.
- When all of the liquid evaporates, pour olive oil and beaten eggs evenly all over the tomato mixture, while stirring gently.
- Cook slowly for a few minutes until the eggs are cooked but not too solid.
- Serve with toasted slices of bread.
Nutrition Facts : Calories 522.6, Fat 44.4, SaturatedFat 7.9, Cholesterol 423, Sodium 156.8, Carbohydrate 18.2, Fiber 5.1, Sugar 12.3, Protein 15.8
STRAPATSADA
Posting for ZWT6 Greek region. This recipe is actually kind of a tomato omelette. It is quick to make and tasty.
Provided by Papa D 1946-2012
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat saute the chopped onion in the olive oil.
- In a bowl whisk the eggs and add them into the skillet along with the chopped tomato and season to taste. Mix well and cook until the juices evaporate.
- Transfer to a plate and serve topped with crumbled feta cheese and parsley.
Nutrition Facts : Calories 433.1, Fat 37.2, SaturatedFat 6.9, Cholesterol 423, Sodium 147.6, Carbohydrate 11.8, Fiber 2.2, Sugar 6.4, Protein 14.1
KAGIANAS (GREEK EGGS AND TOMATO)
Also called strapatsada, this simple dish consists of just three ingredients: eggs, tomatoes, and olive oil. You'll be amazed, however, at the depth of flavor that is derived from such simplicity. Serve with crusty bread and feta for any meal of the day, or even as part of a meze spread. Enjoy hot or cold, though I must say I like this dish better the next day after leaving it in the fridge all night!
Provided by Diana Moutsopoulos
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 32m
Yield 3
Number Of Ingredients 4
Steps:
- Place tomatoes into a food processor; blend until smooth.
- Heat olive oil in a skillet over medium-high heat. Stir in tomatoes, salt, and pepper; cook and stir until all liquid has evaporated from the tomatoes, 10 to 15 minutes.
- Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 7.9 g, Cholesterol 372 mg, Fat 23.8 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 5 g, Sodium 201 mg, Sugar 5.6 g
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