Strapatsada serves a story of pure Greek style, as well as a feeling of summer comfort and joy. In Greek its meaning is: to create something by composing it and then, simultaneously, decomposing it! This ideal tasty brunch dish should remain simple and modest.
Ingredients:
50 g unsalted butter
1 green pepper, finely chopped
3 spring onions, finely chopped
2 fresh medium tomatoes, seeded
and finely chopped
3 teaspoons tomato paste
6 organic eggs, lightly beaten
½ cup Feta cheese, crumbled
2 tablespoons flat-leaf parsley,
finely chopped
¼ teaspoon mild chilly flakes
(optional)
salt, to taste
pepper, to taste
Method:
1. Tomato sauce: Melt the butter in a large, non-stick frying pan over a medium heat. Stir in the green pepper and onions and sauté, for 2 minutes.
2. Add the chopped tomatoes and cook gently, for 5 minutes. Stir in the tomato paste, adding a tablespoon of water to loosen the mixture. Cook the sauce for 2 minutes, stirring to blend.
3. In a large bowl, whisk the eggs and add some salt and pepper. Add the whisked eggs to the tomato sauce. Stir gently.
4. As the eggs begin to scramble, add the crumbled Feta, parsley and chilly flakes. Continue stirring gently to blend the eggs with tomato sauce. When the eggs are scrambled, but still moist, remove from the heat and serve immediately.
Serve with a thick slice of crusted farmhouse bread.
