BM # 76: Week 3, Day 2
Theme : Flavors of Greece
Recipe: Strapatsada, Greek Scrambled eggs
Like I mentioned yesterday, my well stocked Draft section was of no use when it came to this week’s Blogging Marathon theme. So what you see here is what got served for lunch today. I picked up the book Cooking with Loula from the library last week and was looking for ideas for my posts. Strapatsada, scrambled eggs cooked in a tomato sauce was the first one I zeroed upon. The pictures in the book are really nice, especially the one for this recipe.
The recipe didn’t disappoint, I loved it on top of toast. There is a spoonful of sugar there, but that doesn’t sweeten up the dish. It just enhances the flavor of the tomatoes a bit. The next time I am making it, I would cut the water to half the quantity to reduce the cooking time. Feta is an acquired taste, so skip it if you don’t like it. All in all, this is a simple recipe with basic ingredients and is quite filling when served with bread.
Read on for the step wise pictures and the recipe.
Recipe source: Cooking with Loula book; Serves : 2-3
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 3 medium tomatoes, grated or 3/4 cup canned tomatoes
- 1/2 cup water
- 1 teaspoon sugar
- 6 large eggs
- 75 gms crumbled feta cheese (about half cup)
Heat one tablespoon of olive oil in a thick pan. Saute one medium onion until turns pink. Add 3/4 cup canned tomatoes or grate three tomatoes and add it to the onions. Add salt and 1 teaspoon of sugar along with 1/2 cup water.
Bring it to a slow boil and let it cook for about 15-20 minutes until the liquid is evaporated and begins to caramelize.
Beat 6 eggs in a separate pan. Season with salt and pepper, keeping it in mind that Feta cheese also has salt in it. Add the beaten eggs to the tomatoes.
Cook, stirring continuously to distribute the egg evenly. When the egg is cooked completely, turn off the heat and add 1/2 cup of Feta cheese. Mix it in. Serve on top of toast.