Discover the Comfort of Strapatsada Oven Baked
Looking for a cozy, flavorful dish that’s easy to make? Try Strapatsada oven baked! This classic Greek recipe combines eggs, fresh tomatoes, and creamy feta cheese, all baked to perfection. Served in a rustic clay ramekin, it’s comforting, delicious, and bursting with Mediterranean flavors.
Whether it’s breakfast, brunch, or a light dinner, Strapatsada oven baked offers the perfect balance of simplicity and flavor. Let’s explore its origins, nutritional benefits, and why baking it elevates this beloved dish to new heights.
What is Strapatsada?
Strapatsada, or “Kagiana” in some regions, is a beloved Greek dish of scrambled eggs, tomatoes, and feta cheese. Originating from rural Greece, it started as a hearty, no-fuss meal for farmers and shepherds. Its simplicity and fresh ingredients make it a staple of Greek home cooking, especially in summer when tomatoes are at their peak.
Traditionally cooked in one pan, this recipe upgrades it by baking it in a clay ramekin. The oven melds the flavors beautifully, creating a creamy, rich dish that’s sure to become a favorite in your kitchen. Try the charm of Strapatsada oven baked for a modern twist.
A Bit of History
The name Strapatsada comes from the Greek word strapatso, meaning “to scramble.” Born in Crete, the dish spread across Greece as a quick, satisfying meal. Farmers would toss together eggs, tomatoes, and cheese, often cooked over an open flame.
Today, Strapatsada is a cherished comfort food in Greek homes and tavernas. The oven-baked version offers a modern twist, enhancing its texture and flavor while keeping its rustic charm.
Why Bake Strapatsada?
Baking Strapatsada in a clay ramekin elevates the dish. The clay evenly distributes heat, creating a soft, creamy texture and a caramelized top layer. It also retains moisture, preventing the eggs from drying out.
The ramekin’s rustic appeal adds authenticity and makes for a warm, inviting presentation. From oven to table, it’s a dining experience that feels both hearty and elegant.
Nutrition at a Glance
Strapatsada is both delicious and nutritious. It’s packed with protein, healthy fats, and vitamins. Here’s a quick look at the nutritional breakdown for a two-egg serving:
- Calories: 445
- Protein: 18g
- Fat: 35g
- Carbs: 8g
- Fiber: 2g
- Sugars: 5g
- Sodium: 500mg (varies by feta)
Add a third egg, and the calorie count rises to 515. The tomatoes bring antioxidants like vitamin C, while olive oil and feta provide healthy fats. This dish nourishes your body while satisfying your taste buds. Try making Strapatsada oven baked for its nutritious benefits.
Bring Greece to Your Kitchen
Experience the flavors of the Mediterranean with Strapatsada oven baked. Its combination of fresh ingredients and simple preparation makes it an ideal choice for any meal. The baked version takes this Greek classic to new heights, delivering a dish that’s both comforting and elegant.
Preheat your oven, grab a clay ramekin, and savor the warm, satisfying taste of Strapatsada oven baked. It’s the perfect way to bring a touch of Greece to your table!
Strapatsada
Ingredients
- 2 large eggs or 3 if you prefer a heartier serving
- 1 small tomato finely chopped or grated
- 2 tbsp olive oil
- 1/4 tsp dried oregano optional
- 1/4 tsp smoked paprika optional
- Salt and pepper to taste
- 2 tbsp feta cheese crumbled (optional, but highly recommended)
- Fresh parsley or basil for garnish optional
Instructions
Preheat the Oven
- Preheat your oven to 180°C (350°F) and lightly grease your clay ramekin with olive oil or butter.
Cook the Tomato
- Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the finely chopped or grated tomato, along with oregano, smoked paprika (optional), and a pinch of salt and pepper. Let it cook for about 5-7 minutes, until the tomato softens and releases its juices.
Prepare the Eggs
- Crack the eggs into a bowl and whisk them lightly with a fork. Season with salt and pepper to taste.
Assemble in Ramekin
- Spoon the cooked tomato mixture into the greased ramekin. Pour the beaten eggs over the top. If you’re using feta cheese, sprinkle it generously over the egg-tomato mixture.
Bake
- Place the ramekin in the preheated oven and bake for 15-20 minutes. You want the eggs to be set but still slightly soft in the center. If you like a firmer texture, bake for a few extra minutes.
Serve and Garnish
- Once baked, remove the ramekin from the oven and garnish with fresh parsley or basil, if desired. Serve immediately with some crusty bread to soak up the delicious sauce.
