Tomatoes with eggs omelette
Strapatsada or Kagianas or Koskosela or Menemeni
Strapatsada (Greek: στραπατσάδα) 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. The dish is also known as kagianas, koskosela (in Cyclades) or menemeni.
The dish is especially popular in the summer, when fresh tomatoes abound. The name comes from the Italian word “strapazzare” which means breaking an egg and mix it all while cooking.
Ingredients
- 3 medium-sized tomatoes
- 2 eggs
- Salt and pepper
- feta (optional)
- oregano, thyme or other dried herbs (optional)
Method
- Wash tomatoes and chopped or pureed them.
- In a nonstick pan, add some olive oil, the tomatoes, stir frequently and let them boil a little and leave the juices and you get a thick sauce.
- Beat the eggs, add salt, pepper, and add to pan with tomatoes and stir to make a mixture.
- Once the eggs are cooked and the mixture is homogenous, the food is ready.
- Serve with sprinkled feta cheese if you want.
Tips:
Eat it cold with a lot of bread.
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