Strapatsada
Sign in to saveStrapatsada (Greek: στραπατσάδα) is a popular dish in many regions of Greece, especially the Ionian Islands, 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.
Wikidata facts
- Instance of
- dish
- Part of
- Greek cuisine
- Has part
- tomato
- Country
- Greece
- Country of origin
- Greece
- Material used
- Capsicum annuum
- Image
- Strapatsada.jpg
via Wikidata · CC0
Article
2 sectionsContents
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- References
Strapatsada (Greek: στραπατσάδα) is a popular dish in many regions of Greece, especially the Ionian Islands, 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.
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 to the sauce and scrambled. 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 are often added as seasoning.