Scrambled eggs with a difference: In the Greek Strapatsada, onions, tomatoes, and feta also go into the pan - here you can find out how to make this simple recipe.
Scrambled eggs are a must on many people's breakfast plates. After all, they are not only incredibly tasty, but also contain a lot of protein and are good for building muscle. In Greece, scrambled eggs are prepared in a special way: Strapatsada, also called Kagianas, is refined with tomatoes and feta, giving it a unique, spicy flavor. The preparation is absolutely uncomplicated, because you probably already have most of the ingredients on hand at home.
Strapatsada: Ingredients for 4 servings
1 small onion
400 g tomatoes
olive oil
oregano
4 eggs
salt, pepper
Feta
Preparation: How to make Strapatsada
First, peel the onion and cut it into fine cubes. Wash the tomatoes, cut them in half and grate the cut side with a kitchen grater into a bowl: In this way, only the skin and the base of the stem remain.
Heat the oil in a pan and sauté the onions. Then add the tomato paste and oregano and simmer over medium heat for a few minutes.
In the meantime, crack the eggs in a bowl, whisk and season with salt and pepper.
When the liquid in the pan has largely evaporated, pour the beaten eggs into the pan and stir into the tomatoes. Turn up the heat a bit and let the egg set for about a minute. Then continue to fry, stirring, until the strapatsada reaches the desired consistency.
Finally, sprinkle the scrambled egg with chopped feta and serve with bread while still warm.
Tips for your Strapatsada
Of course, you can modify the egg dish according to your taste. Strapatsada is very tasty with paprika, bacon or garlic. If you want to give the dish a little more spice, you can refine it with paprika powder, parsley or basil are also good for garnishing.