Strapatsada

Name: Strapatsada
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 2 tbsp extra-virgin olive oil; 1 lb ripe tomatoes, grated or chopped; 2 garlic clove, minced; 1/4 tsp granulated sugar; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 4 large eggs, lightly beaten; 1/2 tsp dried oregano; 8 fresh basil leaves, torn

A classic Greek scrambled egg dish cooked with ripe tomatoes and olive oil until the sauce thickens and the eggs form soft, creamy curds. Simple summer comfort food at its best.

25 minEasyServes 2260 cal/serving

GreekBreakfastStovetopVegetarianMediterraneanLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 tbsp extra-virgin olive oil
1 lb ripe tomatoes, grated or chopped
2 garlic clove, minced
1/4 tsp granulated sugar
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
4 large eggs, lightly beaten
1/2 tsp dried oregano
8 fresh basil leaves, torn

Instructions

1

Heat 2 tbsp extra-virgin olive oil in a medium skillet over medium heat.
2

Add 2 minced garlic clove and cook for 30 seconds until fragrant.
3

Add 1 lb grated or chopped ripe tomatoes along with 1/4 tsp granulated sugar, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Stir well and cook over medium heat, stirring occasionally, for about 8 to 10 minutes until the tomatoes have broken down and most of the liquid has evaporated, leaving a thick sauce.
4

Reduce the heat to medium-low. Pour in 4 lightly beaten large eggs and gently fold them into the tomato sauce using a spatula. Do not stir vigorously; you want soft, large curds.
5

Cook for 2 to 3 minutes, folding gently, until the eggs are just set but still slightly creamy. Do not overcook.
6

Sprinkle with 1/2 tsp dried oregano, scatter 8 torn fresh basil leaves over the top, and serve immediately.

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Questions

What is Strapatsada?

A classic Greek scrambled egg dish cooked with ripe tomatoes and olive oil until the sauce thickens and the eggs form soft, creamy curds. Simple summer comfort food at its best. This reference files it under Greek breakfast: made on the stovetop, rated easy and about 25 minutes start to finish.

What should Strapatsada look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the tomatoes have broken down and most of the liquid has evaporated, leaving a thick sauce. Step 5: cook until the eggs are just set but still slightly creamy.

Why fold instead of stir in Strapatsada?

Step 4 reads: "Pour in 4 lightly beaten large eggs and gently fold them into the tomato sauce using a spatula." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

Is Strapatsada keto-friendly?

A serving of Strapatsada carries 8 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

How many calories are in Strapatsada?

One serving (the recipe makes 2) is about 260 calories, with 12 g protein, 8 g carbohydrate and 17 g fat, plus 2 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

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