Strapatsada (Greek: στραπατσάδα) is a popular dish in many regions of
Greece
Greece,, or , romanized: ', officially the Hellenic Republic, is a country in Southeast Europe. It is situated on the southern tip of the Balkans, and is located at the crossroads of Europe, Asia, and Africa. Greece shares land borders with ...
, especially the
Ionian Islands, due to the availability and low cost of its ingredients (fresh tomatoes, eggs and olive oil). It is often prepared "on the spot" and served for lunch or a light snack; however, it can also be served cold. The dish is also known as ''kagianas'', ''koskosela'' (in Cyclades) or ''menemeni''.
Preparing strapatsada is quick and easy: the chopped or pureed tomatoes are cooked in a frying pan with olive oil and pepper until they become a thick sauce. The beaten eggs are then added and stirred to a boil.
Feta
Feta ( el, φέτα, ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is ...
cheese can optionally be added just before turning off the heat (salt is usually not necessary if feta is used).
Oregano
Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere.
Oregano is a woody perennial pla ...
,
thyme
Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigenou ...
or other dried herbs can be used as seasoning.
[Fotinatou-Kabitsi, Niovi. ''Traditional Kefalonian Recipes'', Dekka Publications, Argostoli 2001.]
The dish is especially popular in the summer, when fresh tomatoes abound. The name comes from the Italian word "strapazzare" which means breaking an egg and mix it all while cooking.
See also
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Shakshouka
Shakshouka ( ar, شكشوكة : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper ...
*
Scrambled eggs
Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients.
Preparation
Only eggs are necessary to make scrambled ...
*
Piperade
Piperade ( Gascon and French) or piperrada (Basque and Spanish), from ''piper'' (pepper in Gascon and in Basque), is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.Larous ...
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Menemen (food)
Menemen is a popular traditional Turkish dish which includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil.
Menemen may be made with onions, but the addition of onions is often debated and is ...
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Huevos rancheros
Huevos rancheros (, 'ranch-style eggs') is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
Basic dish
The basic dish consists of fried eggs served on lightly fried or cha ...
References
{{Cuisine of Greece
Greek cuisine
Egg dishes
Tomato dishes