Scrambled Eggs - Greek Style!
Updated: Mar 29
Kagianas or Strapatsada is the traditional Greek version of scrambled eggs, made with lots of fresh tomatoes, feta cheese and if available, freshly chopped herbs, to taste. This dish is really easy to make and a superb choice for a nutritious breakfast or Sunday brunch, served with fresh crusty village type bread or Sesame Bread Rings (Koulouria Thessalonikis).
At The Eidikon tavern in Piraeus, it's a really popular luncheon dish and often served with the tavern's beloved keftedakia (pan-fried meatballs) and fries.
Here in Greece, where tasty and succulent tomatoes are abundant, I normally use fresh tomatoes. However, when I am in a hurry or out of fresh tomatoes, I often use good quality canned or crushed tomatoes with excellent results!
Strapatsada (Scrambled Eggs - Greek Style)
Recipe for 1 - 2 persons
2 tblsp olive oil
2 large ripe tomatoes, peeled and finely chopped
2 large eggs, lightly beaten with fork
1/4 cup crumbled feta
Salt and freshly ground black pepper to taste
Freshly ground black pepper
Optional – finely chopped fresh oregano and/or basil to taste
Heat the olive oil in a skillet or non-stick pan and add the chopped tomatoes. Simmer until most of the juices have been evaporated, or until you have a dense sauce like mixture.
Add the eggs to the tomatoes and mix well, or beat lightly with fork until the eggs are cooked.
Add the crumbled Feta cheese and mix well.
Season with salt and pepper, to taste.
Add fresh herbs (optional), mix and serve immediately with crusty bread or other bread of choice.
A new trend at some of the hipster new places in town serving breakfast or brunch items . . . is to plate Strapasada centered in a freshly baked Sesame bread ring (Koulouri Thessalonikis) topped with slices of crispy baked bacon. Try it . . . . I think you'll like it!
©KaritasM - June 2019