STRAPATSADA
This is a Greek recipe - actually, strictly speaking, it's Italian, or of Italian derivation: strapazzare meaning, in the context of eggs, "to scramble". And really that's what this is: eggs scrambled with tomatoes. I was initially hesitant about this, as the notion of tomatoes mixed into scrambled eggs didn't seem appealing. But the thing is, it doesn't quite taste like that. This is what cooking is all about: what the ingredients do together in the pan, not what they sound like on the page. A simple alchemy. I am reliably informed that the cheese you would eat with it is Xynotyro, but since there's no way I have of getting my hands on that in my neighbourhood, I go for Wensleydale as the closest substitute available locally. What you want is a sharp and salty cheese that will crumble and melt a little, if that helps. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 2
Number Of Ingredients 9
Steps:
- Cut the tomatoes in half - a Greek person would now cut out the cores; this English person is too lazy - and then cut them into rough chunks. Warm the oil in a heavy-based frying pan (I use a cast-iron pan of 25cm diameter, heating the pan before adding the oil) and tumble in the chunks of tomato. Cook, stirring every now and again, for about 5 minutes, by which time the tomatoes will have started to break down into the oil and be oozing oranginess. If you want your bread toasted, now's the time. Add the tomato puree, salt and sugar, and cook for another 5 minutes, by which time the tomato skins will be coming away from the flesh. Crack in the eggs and then stir, just as if you were scrambling them, until they are creamy, which is hardly any time at all (obviously, if you like your scrambled eggs set, cook the egg and tomato mixture here for longer). Take the pan off the heat, crumble the salty cheese over the mixture and sprinkle with the basil or thyme leaves. Dollop some on your toast, or just eat straight from the pan using bread as your cutlery. For the record, I have one helping on toast, and another with just the bread. There's enough for 4 slices of bread here, but if you're eating solo and can't finish it all (really?), then know that this is also fabulous cold.
STRAPATSADA (Στραπατσάδα)
A classic Greek omelet made of fresh tomatoes and eggs
Provided by Mia Kouppa
Categories Breakfast Light meal
Time 20m
Number Of Ingredients 5
Steps:
- Wash your tomatoes and on the bottom make an "X" with a sharp pairing knife, piercing through the skin.
- Place the cut part of your tomato on a grater, and grate the tomato over a bowl. You will be left with the skin which you can then discard.
- Heat the olive oil in a medium sized frying pan and add the tomato. Cook, stirring regularly over medium heat for approximately 10 minutes. Add the salt and pepper and stir.
- Meanwhile beat your eggs in a small bowl. After your tomatoes have cooked for 10 minutes, drizzle in your beaten eggs.
- Cook for an additional 5 minutes, using a spatula to gently move the tomato-egg mixture around.
- Serve with some fresh bread and feta cheese, if desired.
- Enjoy!
STRAPATSADA WITH A CHICKPEA RICE SALAD
Serve Strapatsada-a Greek dish of tomatoes, feta, and scrambled eggs-over brown rice studded with chickpeas, olives, and a bright lemon and tahini sauce for a hearty meal in no time.
Provided by dinehaus
Categories Greek Main Dishes
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
- Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
- Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
- Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 42.7 g, Cholesterol 293 mg, Fat 21.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 6.2 g, Sodium 798.7 mg
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