Friday, June 13, 2014


I love simple recipes, as you can probably tell by now. So when I came across Mark Bittman making Strapatsada, I knew I had to give it a go. Strapatsada is Greek recipe - essentially eggs cooked with fresh tomatoes. It's perfect for this time of year when stores are overflowing with beautiful, lavish red tomatoes. This is also a great recipe to have on hand when you have extra tomatoes you don't know what to do with, because odds are you have some eggs in your refrigerator. Other than that, all you need is some oregano, garlic, olive oil, and feta (if you like it). Not only is this simple and easy, but it's very nutritious and filling. I love the slight sweetness and tartness that the cooked-down tomatoes impart to the eggs (probably because my mom used to cook a similar egg dish with roughly chopped tomatoes). In keeping with the simplicity of this recipe, that's all I really have to say about strapatsada, so let's get started....

(from the NYTimes)


2 ripe, firm tomatoes

2 tbsp olive oil

1 garlic clove, finely chopped

1 tbsp oregano

4 large eggs, slightly beaten

1/2 cup grated cheese (optional)

salt and pepper to taste


1. Slice off one of each tomato. Grate both tomatoes, collecting the pulpy juice into a bowl. Discard the skins.

2. Heat a olive oil in a saucepan over medium heat. Add garlic and cook for 1 minute, being careful not to burn it

3. Add the tomatoes. Cook until most of the water evaporates, for approximately 10 minutes. 


4. Keeping the heat on medium-low, pour in the eggs and oregano. Cook the eggs slowly and gently - this will ensure that they form soft curds

5. Season with salt and pepper to taste, and top with grated feta if desired. Enjoy!

We ate our strapatsada with some basmati rice - probably not exactly traditional, but delicious nonetheless. These eggs can easily stand on their own but would be great with a hearty slice of bread too. Hope you enjoy them!


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