Strapatsada

Name: Strapatsada
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 3 tbsp olive oil; 1 brown onion, finely chopped; 2 garlic cloves, finely chopped; ½ tsp sweet paprika; 1 tsp caster sugar; 1 tbsp red wine vinegar; 1 tsp dried oregano; 750g/1lb 10oz ripe tomatoes, peeled and finely chopped or coarsely grated and skin discarded; 8 large free-range eggs; 100g/3½oz feta; sea salt and freshly ground black pepper; toast or pitta bread, to serve (optional)

Instructions

Prep:30minCook:1h

In Greece and Cyprus we often cook seasonal vegetables ‘me avga’, which is to simply cook them and then finish by scrambling through eggs. You will find everything from tomatoes to potatoes, courgettes to asparagus. So whilst strapatsada may look and feel like a breakfast dish, it is in fact eaten at all times of day, and is even eaten cold. It can be eaten as a light meal or as part of a meze, however being tomato based, I feel like strapatsada lends itself to being a great brunch dish too. Serve as is with toasted pita, or as part of a larger spread with olives, cucumber batons, radishes and grilled loukaniko (a spiced Greek sausage).

Updated at: Thu, 21 Nov 2024 06:33:13 GMT