Strapatsada
- NF VE
Strapatsada or Kagianas - a classic Greek breakfast recipe of scrambled egg, tomato, feta and oregano served up courtesy of fooodlove.
The eggs are almost synonymous with breakfast. However, we have many ways to cook them and they can be found on our dinner table as well! A traditional dish from Greece called Strapatsada (or Kagianas) is a perfect way for those who love enjoying an easy meal- both at home or out in the sunbelt.
The tanginess of feta cheese mixed with eggs and the fresh tomato sauce is an incredible way to dress up an olive oil-drizzled slice of bread!
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Sounds super delicious. I’ll give it a try tomorrow! 😊
I’ve had this for breakfast in Kos last month and it was delicious! Didn’t realise at the time that it’s so easy to make. And now I have it almost every day… at home! 😁 Great recipe, thank you!
For a quicker recipe, could I use stewed tomatoes? And, if so, how much stewed tomatoes would be equivalent to 5 grated tomatoes?
Hi Kristin! Great question, and yes, stewed tomatoes work brilliantly as a shortcut. Five grated tomatoes give you roughly 400ml of juice and pulp, so about 1½ cups of stewed tomatoes will do the job nicely. Just break them up a little with a fork before they go in the pan.
A couple of things to bear in mind: stewed tomatoes are usually already seasoned (sometimes with added salt or sugar), so have a taste before reaching for the salt. You’ll also need less time on the heat, around 5 to 7 minutes rather than 10 to 15, since there’s less liquid to cook off. The result will be a touch saucier and less chunky than with fresh, but still lovely for strapatsada.
Hope that helps, and enjoy! Let me know how it turns out. 😊
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