My mouth is watering and my mind is producing glorious memories around this dish. It starts in the garden with an abundance of fresh yummy tomatoes - for this is considered a summertime delicacy when we have way too many tomatoes than we know what to do with and when, it is so hot, that a light and fresh meal is the only thing required.
Simple, quick and easy I would say with just a few ingredients...what more can one ask for? Oh and trust me, you'll be craving this all year long! Yes, canned tomatoes will suffice in those drab cold winter months when the garden is knee deep with snow. What is it you ask? Ok, to the point now - picture this - fresh tomatoes, quickly simmered, add luscious olive oil, beaten eggs and our beloved feta! I know...seems ordinary but let me tell you, it will taste anything BUT ordinary. Prepare it...try it...and please share!
- 5 large tomatoes
- 4 large eggs
- 1 cup feta cheese
- 1 pinch of black pepper
- 1 pinch of sea salt
- 1 pinch of greek oregano
- 1 handful basil leaves
- 3 tablespoons extra virgin olive oil
Helen's Strapatsada is a community recipe submitted by foodcabbie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Beat the eggs and crumble the feta. Set aside.
- Most recipes on-line will tell you to simply chop the tomatoes. However, my mother showed me the correct way of preparing the tomatoes which makes all the difference in the world and I will never do this differently. She cuts them in half and grates them by hand, flesh side against grater. When the skin is reached, discard it - it is not welcome in this dish. Grate directly over a pan, non-stick works best.
- When you have grated all tomatoes, turn the heat on medium and reduce, reduce, reduce. Keep stirring and when all liquid has evaporated, that's when the olive oil is added.
- Stir for a moment and then add the beaten eggs. Whisk the eggs until barely set, for goodness sake, remember it will keep cooking so remove from heat before they get rubbery.
- Now tumble in the feta and stir a bit more but not too much, don't let the feta melt - it's all about the texture and creaminess. Spoon onto grilled, crusty bread, drizzle with that luscious olive oil, add a pinch of the freshly ground pepper, oregano and a dash of salt - remember the feta can be salty. If you are feeling like impressing your guests, take it a step further and add some roasted red pepper, chili for a kick or just that basil leaf will do wonders alone! Can be served hot or cold. We never had left-overs in our house but I would imagine this will keep for a few days refrigerated.
"Strapatsada" is derived from the Italian which translates loosely from "scrambled eggs". Nevertheless, it is an ancient Greek recipe which never gets old! Opaa!