Strapatsada Recipes

STRAPATSADA (Στραπατσάδα)

Steps:

• Wash your tomatoes and on the bottom make an "X" with a sharp pairing knife, piercing through the skin.
• Place the cut part of your tomato on a grater, and grate the tomato over a bowl. You will be left with the skin which you can then discard.
• Heat the olive oil in a medium sized frying pan and add the tomato. Cook, stirring regularly over medium heat for approximately 10 minutes. Add the salt and pepper and stir.
• Meanwhile beat your eggs in a small bowl. After your tomatoes have cooked for 10 minutes, drizzle in your beaten eggs.
• Cook for an additional 5 minutes, using a spatula to gently move the tomato-egg mixture around.
• Serve with some fresh bread and feta cheese, if desired.
• Enjoy!

KAGIANAS (GREEK EGGS AND TOMATO)

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.

STRAPATSADA

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.

STRAPATSADA

Steps:

• Cut the tomatoes in half - a Greek person would now cut out the cores; this English person is too lazy - and then cut them into rough chunks. Warm the oil in a heavy-based frying pan (I use a cast-iron pan of 25cm diameter, heating the pan before adding the oil) and tumble in the chunks of tomato. Cook, stirring every now and again, for about 5 minutes, by which time the tomatoes will have started to break down into the oil and be oozing oranginess. If you want your bread toasted, now's the time. Add the tomato puree, salt and sugar, and cook for another 5 minutes, by which time the tomato skins will be coming away from the flesh. Crack in the eggs and then stir, just as if you were scrambling them, until they are creamy, which is hardly any time at all (obviously, if you like your scrambled eggs set, cook the egg and tomato mixture here for longer). Take the pan off the heat, crumble the salty cheese over the mixture and sprinkle with the basil or thyme leaves. Dollop some on your toast, or just eat straight from the pan using bread as your cutlery. For the record, I have one helping on toast, and another with just the bread. There's enough for 4 slices of bread here, but if you're eating solo and can't finish it all (really?), then know that this is also fabulous cold.

STRAPATSADA WITH A CHICKPEA RICE SALAD

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.

STRAPATSADA (SCRAMBLED EGGS IN TOMATO SAUCE)

Steps:

• Put the tomatoes and green pepper in a non-stick frying pan and cook them until they are a very thick sauce.
• Season to taste.
• Add oil and eggs.
• Let the eggs cook till set on the bottom before giving them a stir.
• Bring the set eggs up (like when you scramble eggs), and continue to cook, in this way.
• When the eggs are fully cooked, top with the cheese.
• Allow the cheese to melt (don’t stir).