Strapatsada

Eggs are pretty synonymous with breakfast at our house. Boiled, poached, fried, scrambled - we love them all. But even more so, I love to serve up the Greek breakfast recipes I miss from home, and Strapatsada (or Kagianas) is certainly one of these. It’s similar to Shakshuka, but with a few key differences. First, the eggs are completely scrambled and combined with the tomatoes in this recipe. Second, there’s less sauce and it is commonly served with a thick slice of bread. Regardless of how it’s served, Strapatsada is a delicious and hearty dish that’s perfect for breakfast or brunch. I remember this made with tomatoes picked fresh from a sunny garden, for a light and flavoursome summer breakfast served up under the hot Greek sun. In the UK we enjoy it all year round, but it really puts a smile on my face when skies are blue and the sun is out. Basically, a Greek version of scrambled egg, with tomato, feta and oregano, this Strapatsada recipe could also work with a salad as a light lunch or dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet