Strapatsada – Greek Scrambled Eggs (Strapatsada Recipe)

Strapatsada – Greek Scrambled Eggs (Strapatsada Recipe)

Strapatsada is at it’s heart Greek scrambled eggs with tomatoes, but it is also so much more…

Do a quick search on Strapatsada and the history books say where it most likely originated from (Jewish settlers in Corfu) and where the word Strapatsada comes from (possibly the Italian for ‘scramble’). Is any of it factual? I don’t know. Does it taste bloody marvellous? Yes. Yes it does.

Like most cuisines and dishes; the names may change based on region or country but the foundations of the recipe stay the same. Menemen, Strapatsada, Shakshuka, even Huevos Rancheros all share incredible similarities yet vary greatly. 

And this is the bit I love; that independently around the world a combination of ingredients are put together because they ‘just work’, a little spice, a little bit of this and a little bit of that.. 

Strapatsada is rich in taste and humble in ingredients.

Strapatsada is quite possibly the perfect brunch recipe; eggs, a little chilli, crunchy croutons and all cooked in one saucepan.

The secret to this recipe is how you handle the eggs, don’t think of this as scrambled eggs but more a very loose omelet…

Strapatsada Recipe

Ingredients:

Garnish:

Small ciabatta cut into croutons

Drizzle of olive oil

Pinch chilli flakes

Pinch dried oregano

Finely sliced red onion (enough to taste)

Seasoning

Strapatsada:

3 ripe vine tomatoes skinned and chopped (see Tip)

60ml extra virgin olive oil

1 green jalapeno chilli chopped (inc. seeds)

2 large spring onions (or 4 small) sliced

1/2 shishito pepper (or 1/4 green bell pepper) diced

1 clove garlic sliced

1tsp ground cumin

1/2 tsp smoked paprika

Generous pinch dried oregano

Seasoning

2 eggs

1/2 tsp honey

1tsp lemon juice

2tbl feta cheese

1/2 cup chopped herbs (parsley, coriander, dill or any other combination)

Method:

  1. Make croutons; season the diced ciabatta with olive oil, chilli flakes, oregano and salt and pepper. Pop into a pre-heated oven (200c) for 4 minutes – remove and let cool.
  2. In a small (8inch) skillet or saucepan gently fry the spring onions and green peppers for a couple of minutes before adding the garlic, fresh green chilli, ground cumin, paprika and oregano and fry for a minute to release the flavours.
  3. Add the tomatoes (if they are not very ripe add a tablespoon of tomato puree), bring the tomatoes to a gentle simmer before using a potato masher to push down on the tomatoes to break them up further before adding the chopped fresh herbs, honey and lemon juice.
  4. Add the feta cheese and gently fold through (you want to keep a few lumps).
  5. Using a spoon, make an indent in the sauce by the edge of the pan and crack an egg into it, now do the same on the otherside of the pan.
  6. This is where the magic happens so pay attention! Using a spoon coursely whisk the eggs where they sit (i.e. don’t mix them through the whole dish). You should end up with two pockets of lightly whisked eggs. Using the back of a spoon, scrape a line through the mixture which will fill with the runny egg. Do this gently, slowly and several times until the egg is just about to set and then remove the pan from the heat and let it rest.
  7. When you are ready to serve; sprinkle the croutons on one side and garnish with a little drizzle of olive oil, seasoning, feta, thinly sliced red onion and any leftover herbs.
  8. Devour!

Tip – skin tomatoes by scoring a cross (X) in the bottom of each tomato and then dropping them into boiling water for about 1 minute or until you see the skin start to peel. Put the tomatoes into a bowl of cold water and then carefully peel off the skin.

Chef’s Note:

  • Add some Cypriot sausage (pastourma) or pancetta at the start for a little meat!
  • If you don’t have time to skin the tomatoes just chop and use!

Strapatsada - Greek Scrambled Eggs | Strapatsada Recipe

Strapatsada is rich in taste and humble in ingredients. Strapatsada is quite possibly the perfect brunch recipe; eggs, a little chilli, crunchy croutons and all cooked in one saucepan. The secret to this recipe is how you handle the eggs, don't think of this as scrambled eggs but more a very loose omelet...

Ingredients

Ingredients:

Garnish:

  • Small ciabatta cut into croutons
  • Drizzle of olive oil
  • Pinch chilli flakes
  • Pinch dried oregano
  • Finely sliced red onion enough to taste
  • Seasoning

Strapatsada:

  • 3 ripe vine tomatoes skinned and chopped see Tip
  • 60 ml extra virgin olive oil
  • 1 green jalapeno chilli chopped inc. seeds
  • 2 large spring onions or 4 small sliced
  • 1/2 shishito pepper or 1/4 green bell pepper diced
  • 1 clove garlic sliced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Generous pinch dried oregano
  • Seasoning
  • 2 eggs
  • 1/2 tsp honey
  • 1 tsp lemon juice
  • 2 tbl feta cheese
  • 1/2 cup chopped herbs parsley, coriander, dill or any other combination

Instructions

Method:

  1. Make croutons; season the diced ciabatta with olive oil, chilli flakes, oregano and salt and pepper. Pop into a pre-heated oven (200c) for 4 minutes - remove and let cool.
  2. In a small (8inch) skillet or saucepan gently fry the spring onions and green peppers for a couple of minutes before adding the garlic, fresh green chilli, ground cumin, paprika and oregano and fry for a minute to release the flavours.
  3. Add the tomatoes (if they are not very ripe add a tablespoon of tomato puree), bring the tomatoes to a gentle simmer before using a potato masher to push down on the tomatoes to break them up further before adding the chopped fresh herbs, honey and lemon juice.
  4. Add the feta cheese and gently fold through (you want to keep a few lumps).
  5. Using a spoon, make an indent in the sauce by the edge of the pan and crack an egg into it, now do the same on the otherside of the pan.
  6. This is where the magic happens so pay attention! Using a spoon coursely whisk the eggs where they sit (i.e. don't mix them through the whole dish). You should end up with two pockets of lightly whisked eggs. Using the back of a spoon, scrape a line through the mixture which will fill with the runny egg. Do this gently, slowly and several times until the egg is just about to set and then remove the pan from the heat and let it rest.
  7. When you are ready to serve; sprinkle the croutons on one side and garnish with a little drizzle of olive oil, seasoning, feta, thinly sliced red onion and any leftover herbs.
  8. Devour!

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