“Strapatsada,” otherwise known as “kagianas,” is a wholesome, protein-rich course. I enjoy preparing it as a quick and healthy lunch that will keep me satisfied until the evening.
Rating
5/5
Ingredients
4-5 ripe tomatoes, diced
6 eggs
1/4 cup olive oil
1/2 cup crumbled feta cheese
1 dry onion (finely chopped)
salt
freshly ground pepper
mint or basil
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
First, blanch the tomatoes by placing them whole in boiling water for 1-2 minutes and then immediately transferring them to ice water. Remove the skin and the seeds and dice the flesh.
Over medium to high heat, boil the diced tomatoes in a non-stick pan for about ten minutes.
Add the olive oil and the onion and stir for 5-6 minutes.
Once the sauce thickens, add the crumbled feta and continue by gently breaking the eggs, one by one, over the sauce.
Season with salt and freshly ground pepper, cover with a lid and let the eggs to be cooked.
Turn off the heat and in a few minutes, it will be ready!
Garnish the dish with finely chopped basil or mint.
Video
Useful Tips
The tomatoes should be blanched without fail; otherwise, the dish turns out sour. For a more intense flavor, you could add oregano instead of mint or basil.
