Greek Strapatsatha: Scrambled Eggs with Tomatoes
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Strapatsada or Strapatsatha, Greek Scrambled Eggs & Tomatoes
Strapatsatha, a beloved Greek dish, combines scrambled eggs with ripe tomatoes for a quick, delicious, and healthy meal. Perfect for breakfast, brunch, or a light dinner, this simple recipe showcases the vibrant flavors of Mediterranean cuisine.
Tips for Perfect Strapatsatha
- Choose ripe tomatoes: Use the juiciest, ripest tomatoes available for best flavor.
- Cook low and slow: Keep the heat medium-low to maintain tender eggs.
- Stir gently: Avoid over-stirring to preserve a creamy texture.
- Use a non-stick pan: This makes cooking and cleanup easier.
Olive Oil vs Butter for Cooking the Eggs
Health benefits: Olive oil is considered healthier than butter due to its higher content of monounsaturated fats, which are heart-healthy. It’s also cholesterol-free, unlike butter
Variations and Serving Suggestions
While the classic recipe is simple, some variations include:
- Adding diced onions or garlic
- Incorporating fresh herbs like mint
- Including Kalamata olives for extra flavor
Serve Strapatsatha with crusty bread for a satisfying meal any time of day.
Cultural Significance of Strapatsatha
Strapatsatha, also known as kagianas in some regions, holds a special place in Greek cuisine. It’s considered comfort food in many households, especially popular during summer when tomatoes are at their peak. The dish likely has Italian influences, as its name may derive from the Italian word “strapazzare” (to scramble).
This recipe embodies the essence of Greek home cooking – simple, flavorful, and nourishing. It’s a testament to the Mediterranean diet’s focus on fresh, quality ingredients combined in uncomplicated ways.
By mastering Strapatsatha, you’re not just learning a recipe, but connecting with a rich culinary tradition that has been cherished for generations across Greece.
Explore More Greek Egg Dishes
If you love Strapatsatha, try these other Greek recipes from Diane Kochilas:
Greek Strapatsatha: Scrambled Eggs with Tomatoes
Ingredients
- 4 large eggs
- 2 ripe tomatoes grated or finely chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried Greek oregano
- Salt and pepper to taste
- Optional: Crumbled feta cheese for topping, as desired
Instructions
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Heat olive oil in a skillet over medium heat.
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Add grated or chopped tomatoes to the skillet and cook until softened, about 5 minutes.
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Beat eggs in a separate bowl.
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Pour beaten eggs over the cooked tomatoes and stir gently until just set.
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Season with salt, pepper, and oregano.
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Serve warm, topped with crumbled feta if desired.
