Strapatsada
Strapatsada (also called kagianas) is the Greek tomato scramble made in August, when tomatoes are at their sweetest. The trick is that the tomatoes are first cooked down in olive oil to a thick, sweet sauce, and only then do the eggs go in. That way the scramble is not watery but creamy and intensely tomatoey. Feta added at the end does not melt and stays in distinct salty pieces. It is served for breakfast or a light supper, with bread and olives.
Your own work in that: 5 min.
- Reducing the tomatoes 15 min
- Eggs 5 min
- Serving 5 min
Step by step
0 / 8 doneGrate the tomatoes
Halve the tomatoes and grate them cut side down on the coarse side of a box grater — the skin stays in your hand.
Ingredients: 500 g very ripe tomatoes · 3 tbsp olive oil · 4 pcs eggs · 80 g feta · 1 tsp dried oregano · ½ tsp salt · ¼ tsp black pepper · 1 pinch sugar (if the tomatoes are sharp)
Reduce the tomatoes
Heat the olive oil in a pan about 26 cm across and add the grated tomatoes. Cook over medium heat for 12–15 minutes, stirring now and then, until thick and the oil pools at the edges.
Ingredients: 500 g very ripe tomatoes · 3 tbsp olive oil · 4 pcs eggs · 80 g feta · 1 tsp dried oregano · ½ tsp salt · ¼ tsp black pepper · 1 pinch sugar (if the tomatoes are sharp)
Reduce until thick — that is the whole dish.Season
Season with salt and pepper, and add a pinch of sugar if the tomatoes are sharp.
Ingredients: 500 g very ripe tomatoes · 3 tbsp olive oil · 4 pcs eggs · 80 g feta · 1 tsp dried oregano · ½ tsp salt · ¼ tsp black pepper · 1 pinch sugar (if the tomatoes are sharp)
Beat the eggs
Beat the eggs with a fork and half the oregano, just to combine, without frothing.
Ingredients: 500 g very ripe tomatoes · 3 tbsp olive oil · 4 pcs eggs · 80 g feta · 1 tsp dried oregano · ½ tsp salt · ¼ tsp black pepper · 1 pinch sugar (if the tomatoes are sharp)
Add the eggs
Lower the heat and pour the eggs over the tomatoes.
Ingredients: 500 g very ripe tomatoes · 3 tbsp olive oil · 4 pcs eggs · 80 g feta · 1 tsp dried oregano · ½ tsp salt · ¼ tsp black pepper · 1 pinch sugar (if the tomatoes are sharp)
Low heat — the eggs should stay creamy.Stir slowly
Stir slowly with a wooden spoon, folding from the edges to the middle, for 3–4 minutes, until the eggs set but stay moist. Take the pan off the heat while they still look slightly underdone — they finish in the residual heat.
Ingredients: 500 g very ripe tomatoes · 3 tbsp olive oil · 4 pcs eggs · 80 g feta · 1 tsp dried oregano · ½ tsp salt · ¼ tsp black pepper · 1 pinch sugar (if the tomatoes are sharp)
Add the feta
Crumble the feta and fold it in gently so it stays in distinct pieces.
Ingredients: 500 g very ripe tomatoes · 3 tbsp olive oil · 4 pcs eggs · 80 g feta · 1 tsp dried oregano · ½ tsp salt · ¼ tsp black pepper · 1 pinch sugar (if the tomatoes are sharp)
Feta at the end — it should stay in pieces.Serve
Scatter with the rest of the oregano and serve at once with bread and olives.
Ingredients: 500 g very ripe tomatoes · 3 tbsp olive oil · 4 pcs eggs · 80 g feta · 1 tsp dried oregano · ½ tsp salt · ¼ tsp black pepper · 1 pinch sugar (if the tomatoes are sharp)
Before you start
Canned tomatoes
Out of season use 400 g of canned tomatoes, well drained and crushed. They will reduce in about 10 minutes.
A heartier version
In parts of Greece sliced country sausage or peppers go into strapatsada. Fry them in the oil before adding the tomatoes.
Storage
Eat the scramble at once — reheated it turns firm and weeps. The reduced tomato sauce alone keeps 3 days in the fridge.
