ReceptnaptárStrapatsada (scrambled eggs with tomato and feta)
Strapatsada, or kagianas as the Greeks call it, is the Greek take on tomato scrambled eggs: sweet, ripe tomatoes, a little olive oil and crumbled feta at the end. It's quick, cheap and the best summer breakfast or supper when it's too hot to cook anything complicated.
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Ingredients
Method
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- Warm the olive oil over medium heat and cook the garlic for 30 seconds, until fragrant but not browned.
- Add the grated tomatoes, season with salt and pepper, and cook for 8-10 minutes, until most of the liquid has evaporated and you have a thick sauce.
- Sprinkle with the oregano and turn the heat down low.
- Lightly beat the eggs with a fork in a separate bowl, then pour them over the tomato sauce.
- Cook over low heat for 2-3 minutes, stirring gently in long strokes with a wooden spoon, until the eggs set creamy; don't let them become completely firm.
- Take the pan off the heat, crumble the feta over the top and serve right away with warm, fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the sauce until its liquid has evaporated, otherwise the eggs will swim in it and the result will be watery.
- Always cook the eggs over low heat, stirring constantly, for a creamy texture; high heat makes them rubbery.
- Feta is salty, so go easy on the salt for the tomatoes and eggs, and taste after crumbling in the cheese.
Frequently asked questions
Does it work in winter too?
Yes, but use good-quality canned peeled tomatoes: fresh tomatoes from the shop in winter are mostly watery and tasteless.
What should I serve it with?
With toasted bread, olives and a cucumber salad it makes a complete breakfast or a light supper.
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