Strapatsada Στραπατσάδα Recipes
STRAPATSADA WITH A CHICKPEA RICE SALAD
Serve Strapatsada-a Greek dish of tomatoes, feta, and scrambled eggs-over brown rice studded with chickpeas, olives, and a bright lemon and tahini sauce for a hearty meal in no time.
Provided by dinehaus
Categories Greek Main Dishes
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
- Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
- Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
- Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 42.7 g, Cholesterol 293 mg, Fat 21.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 6.2 g, Sodium 798.7 mg
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