Strapatsada known as Kagianas or Kagiana. Is a traditional Greek dish that features eggs cooked with tomatoes and Feta cheese. Served as breakfast or brunch in Greece with crusty bread on the side.
Many older greeks have wonderful memories of visits with grandma. Of course, food figures into these memories…. in grandma’s kitchen…..are you hungry, dear? There was always something special there. Foods that now we do not think to cook, but are truly gems of the greek culture. I have memories of my great-grandmother in Tirnavos making me Strapatsada. I’d visit her with my mom and grandmother. Great-grandmother would send me to the chicken coop for fresh eggs. A bit later, there was the delicious sight of the eggs and tomatoes and feta in the plate. Warm to the belly, especially on a cold winter’s evening, it was super. A special old-time snack that stretches into a meal with the side dishes.
Strapatsada is what I am giving you the recipe for here. Simple, no major changes through the years. No fancy gourmet foods here. Try to get the best quality eggs and tomatoes and cheese you can to truly appreciate the aroma and flavor. Now it is served as brunch. But it can be made at anytime. Quick and flavorful, just right when you are a bit hungry.
WHAT INGREDIENTS YOU NEED TO MAKE STRAPATSADA
- Farm Fresh Eggs
- Fresh Tomatoes
- Feta Cheese
- Spices
PREPARING AND COOKING THE STRAPATSADA
- Wash and grate all of the tomatoes.
- Place feta into a bowl and crumble.
- Place eggs into a bowl and beat them, adding in the feta.
- Cook the tomatoes in a saucepan until thick, add in the egg mixture.
- Season the mixture with oregan, salt and pepper. Cook until eggs are done.
- Serve, while still warm, with some crusted bread.
Strapatsada
Ingredients
- 6 large eggs
- 4 fresh tomatoes
- 200 grams feta cheese
- 2 tsp oregano
- 4 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Wash and grate all of the tomatoes.
- Into a large saucepan, add the olive oil and place on high heat. When the olive oil heats up, add the grated tomatoes, a pinch of sugar,season with salt and pepper and stir. As soon as the tomato sauce comes to the boil, turn the heat down to medium and cook for 10-15 minutes, until most of the juices have evaporated.
- In large bowl add the cheese and crumble. Now add the eggs and mix with cheese and oregano.
- Pour the egg mixture into the saucepan and stir with a wooden spoon, so that the ingredients combine. Mix until the eggs are cooked.
- Serve, while still warm, with some crusted bread.
