Strapatsada: Difference between revisions
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The dish is especially popular in the summer, when fresh tomatoes abound. |
The dish is especially popular in the summer, when fresh tomatoes abound. |
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==See also== |
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*[[Shakshouka]] |
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*[[Scrambled eggs]] |
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*[[Piperade]] |
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*[[Menemen]] |
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==References== |
==References== |
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*Niovi Fotinatou-Kabitsi, "Traditional Kefalonian Recipes", DEKKA publications, Argostoli 2001. |
*Niovi Fotinatou-Kabitsi, "Traditional Kefalonian Recipes", DEKKA publications, Argostoli 2001. |
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Revision as of 09:20, 20 April 2013
"Strapatsada" or "Strapatso" is a popular dish in many regions of Greece, 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.
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 cheese can optionally be added just before turning off the heat (salt is usually not necessary if feta is used). Oregano, thyme or other dried herbs can be used as seasoning.
The dish is especially popular in the summer, when fresh tomatoes abound.
See also
References
- Niovi Fotinatou-Kabitsi, "Traditional Kefalonian Recipes", DEKKA publications, Argostoli 2001.