Strapatsada- Greek Scrambled Eggs

Hello foodie! I hope you are well, and cooking up a storm.

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Sometimes the computer doesn’t always work on our side. You may have received an old post from me via your email a few minutes ago? I apologize, as that post wasn’t supposed to go out today. Anyhoo, if you see this post in your email again, apologies. Although, I am sure my friend wouldn’t mind having you read all about his delicious foods.

Every weekend I really enjoy cooking for my family and relaxing outside listening to the birds. One of our favorite childhood memories is sitting in Greece and enjoying a good meal with the family. The easiest brunch to make in my opinion is this very dish: Strapatsada. Greek scrambled eggs with grated tomato, bell peppers, onions, and plenty of herbs. So this weekend I will be cooking up another strapatsada! Come join me and don’t forget to tag #cookingwithkouzounaskitchen when you share on social media.

 

 

Strapatsada/Kagianas (Greek Egg Scramble) – Στραπατσάδα

This is a very popular dish in many parts of Greece, but I am taking it back to my family’s region of Mani. Depending on the region, some may know it as “strapatsada”; some may know it as “kagianas”. It was considered a poor man’s dish back in the old days because to make it people would use whatever ingredients were at hand. 

 

My yiayia would make strapatsada often so the recipe was passed down to my dad and now to me. You can enjoy strapatsada plain or on toasted bread. 

 

Servings: 3 

 

Ingredients:

  • 2 large Roma tomatoes 
  • 2 tablespoons olive oil
  • ¼ cup shallots, minced
  • 1 garlic clove, minced
  • 5 eggs 
  • 1 teaspoon dry oregano
  • 1 teaspoon dry basil
  • 1 pinch cayenne pepper
  • salt & pepper to taste
  • fresh parsley, chopped
  • ¼ cup crumbled feta cheese (optional)

 

Method:

  1. Cut off the base of the tomatoes and grate them (you can also finely chop them if you don’t have a kitchen grater at hand). 
  2. In a large frying pan, add olive oil, shallots, and garlic over medium heat. Sauté for a few minutes until the shallots are translucent. Add tomatoes and cook the liquid down a bit. 
  3. Whisk the eggs in a medium bowl and add spices and seasonings. Pour the eggs into the pan and gently scramble into the tomato mix. Once eggs are cooked, remove from heat. Serve with fresh dill. 

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