Strapatsada

Today, I woke up craving eggs and decided to make me a glorious breakfast; that would be my version of Strapatsada, which is, basically, scrabbled eggs, cooked in tomato sauce with feta cheese and green pepper. I served it with organic rye bread with seeds and some feta cheese on top. This is a typical summer-in-greece breakfast or lunch; this year I had a delicious strapatsada in Amorgos,  a mashed-up version topped with crunchy bacon (ideal for meat lovers).

Depending on the region there are many variations of the dish and different names for it. The pontic greek version which is kayianas with smoked cheese, koskosela from the Cyclades islands with some mint on top and on we go. The origins of the dish go back to the ancient persian khagineh.

Ingredients
8 cherry tomatoes (you can add 2 beef tomatoes, peeled and deseeded, to make more tomato sauce)
half a green bell pepper
1 tbsp tomato paste
1 tbsp olive oil
3 eggs
30g feta cheese
a pinch of salt
some freshly ground black and cayenne pepper or pul biber

I halve the tomatoes and cut the pepper into small pieces, I add the tomato paste, salt and pepper and olive oil to the mix and put everything in a large frying pan on a medium heat. It will need about 5 minutes to make the tomato sauce. I will then add half of the feta cheese and when it is melted and dissolved into the tomato sauce I will put on top the two eggs, leaving some space between them and increase the heat. In order to get the flavour and texture from both the tomatoes and the eggs i will wait until the eggs' white form to start gently stirring them with the rest of the ingredients. When it is ready I will serve it with the rest of the feta cheese on top and on the bread.