I was lucky enough to be paired up with Mediterranean Cooking in Alaska for this month’s edition of Taste and Create, which gave me a ton of choices. I must’ve printed out a dozen or so recipes before deciding on this one. And they all sounded so awesome that the only reason I ultimately decided on this one was because I happened to have all the ingredients for it on hand. We had been toying around with the idea of making something similar for a while, but to actually have a recipe to work from? Bonus!
Strapatsada is a quintessential Greek dish, which is basically just scrambled eggs with tomato and feta. The flavor combination was incredible, and this is one we’ll make over and over again. Maybe as early as tomorrow with some lemon potatoes on the side?
Scrambled Eggs and Tomatoes (Strapatsada)
recipe from Mediterranean Cooking in Alaksa
2 cups diced tomatoes (1 pound tomatoes) or 14.5-ounce can diced tomatoes
1/2 cup diced yellow onion, 1/8” dice (optional)
1/4 cup olive oil
Freshly ground black pepper
2 cloves garlic, grated or minced (optional)
1 tsp. sugar (use only if needed)
3 – 4 eggs
1/2 cup crumbled feta (optional)
1 Tbsp. minced fresh mint (or oregano, dill, basil, or parsley) (optional)
If starting with fresh tomatoes and you want to skin them, cut a shallow “X” on the bottom of the tomato. Drop the tomatoes in boiling water for 20 seconds. Remove the tomatoes and drop them in cold water. Drain and slip off the peels. Cut the tomatoes in 1/2” dice.
Peeling Tomatoes: Sauté the onions, lightly seasoned with salt and freshly ground black pepper, in olive oil until they soften and start to turn golden. Stir in the diced tomatoes, bring to a boil, turn down the heat to medium, and cook for 15 minutes or until most of the water in the tomatoes has evaporated, stirring regularly to prevent scorching and to break up the tomatoes. Stir in the garlic and cook for 5 minutes. Taste; if the tomatoes are too acidic, add 1 teaspoon sugar.
Whisk together the eggs. Stir eggs, cheese, and mint into the cooked tomatoes, and continue to cook over medium-low heat, stirring regularly, until the eggs are cooked and form small curds; the eggs should be served when they’re still a little juicy. Eggs cook faster at a higher temperature, but taste better if cooked over lower heat for a longer time.
– Use grated kefalotyri, kasseri, or parmesan instead of feta.
– Add chopped sausage, smoked pork, or ham.
– Add diced green peppers.
– Substitute puréed roasted red peppers for half the tomatoes.
– Substitute green onions for the yellow onion.
– Add Aleppo or crushed red pepper flakes.
– Add cinnamon stick to the sauce and omit the herbs.
– Add cumin or allspice to the sauce and omit the herbs.
– After mixing in the eggs and tomatoes, quit stirring and let the eggs set, then flip and cook on the second side (as for a frittata).
– When the tomatoes are cooked and saucy, turn the heat to low, make indentations in the sauce, crack an egg into each indentation, cover, and cook just until the egg whites set and the yolks are still juicy.