Strapatsada
- NF VE
Eggs are pretty synonymous with breakfast at our house. Boiled, poached, fried, scrambled - we love them all. But even more so, I love to serve up the Greek breakfast recipes I miss from home, and Strapatsada (or Kagianas) is certainly one of these.
I remember this made with tomatoes picked fresh from a sunny garden, for a light and flavoursome summer breakfast served up under the hot Greek sun. In the UK we enjoy it all year round, but it really puts a smile on my face when skies are blue and the sun is out. Basically a Greek version of scrambled egg, with tomato, feta and oregano, this Strapatsada recipe could also work with a salad as a light lunch or dinner.
Grate the tomatoes using the large bladed side of a grater.
Simmer them in a pan for approximately 10 minutes or until their juices are evaporated.
Add the olive oil, salt, pepper and the sugar and stir until combined.
Whisk the eggs, add them to the pan and stir occasionally until they are cooked (approx. 2-3 mins).
Turn off the heat and mix the grated feta and oregano with the eggs and serve.
Avoid using too much salt because the feta cheese is already too salty.
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