Tomato and feta eggs aka strapatsada
Tomato and feta eggs aka strapatsada

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, tomato and feta eggs aka strapatsada. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Tomato and feta eggs aka strapatsada is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Tomato and feta eggs aka strapatsada is something that I’ve loved my whole life.

This Greek scrambled eggs recipe aka Strapatsada in Greek, yields the most soft and fluffy eggs. With a delicious sweetness from the tomato, and a nice contrast from the salty feta cheese. And if adding feta cheese to your eggs sounds strange to you, I dare you to also try these scrambled eggs with feta cheese and french fries. Tomato and feta eggs aka strapatsada A very common and tasty dish among greeks during the summer time.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook tomato and feta eggs aka strapatsada using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tomato and feta eggs aka strapatsada:
  1. Get 3 large really ripe tomatoes
  2. Get 6 fresh organic eggs
  3. Take 100 gr feta cheese
  4. Make ready 1 pinch salt
  5. Get 30 ml extra virgin olive oil
  6. Make ready some fresh or dried oregano
  7. Get 1 pinch paprika

Recipe is from Greek user Lemonia Poulou here: https. Whisk the eggs in a jug, season well with salt and black pepper, pour into the pan and scramble gently into the onion tomato mixture. Meanwhile, put the rocket in a large bowl, add the feta and basil leaves, season well and drizzle in the lemon juice. Plate up the warm pitta breads and top each with the tomato/eggs.

Steps to make Tomato and feta eggs aka strapatsada:
  1. Wash, peel, dished and crash the tomatoes.
  2. Put the tomatoes in a frying pan over medium - high heat and cook until there is no water left. (the water that the tomatoes leave you do not add water).
  3. Add the olive oil and the paprika.
  4. Beat the eggs and slightly season them with salt.
  5. Add the eggs into the frying pan and stir using a wooden spoon until they thicken.
  6. Finally add the feta cheese crumbled and stir to incorporate in the egg.
  7. Sprinkle with oregano and serve.

Meanwhile, put the rocket in a large bowl, add the feta and basil leaves, season well and drizzle in the lemon juice. Plate up the warm pitta breads and top each with the tomato/eggs. And strapatsada (or 'kagiannas') was often one of the breakfast options for guests. I can't remember the origin of the two different names for this dish. But they both refer to this amazing mix of eggs, tomato, and feta cheese.

So that’s going to wrap this up for this exceptional food tomato and feta eggs aka strapatsada recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!