Discovering the Flavourful Simplicity of Greek Strapasada (Kayanas)
Greek cuisine is a celebration of fresh ingredients, bold flavours, and time-honoured recipes that have been passed down through generations. One dish that perfectly embodies this ethos is Strapasada, also known in some regions as Kayanas. It’s a simple, rustic dish that combines eggs with tomatoes, herbs, and olive oil to create a comforting and nourishing meal. Often enjoyed for breakfast, lunch, or dinner, Strapasada is a versatile recipe that showcases the beauty of Mediterranean cooking with its fresh, wholesome ingredients.
Yes, I know. When we return from our holidays in Greece, that first bite of a tomato can seem somewhat disappointing, and instantly, you compare it to the delicious, bright, juicy tomatoes you ate every day there. So, let me ask you. Are you refrigerating your tomatoes?
If so, stop! Keep those tasty red fruits out of the fridge if you want a more complex taste. Although refrigeration does extend shelf life by slowing the ripening process, it also dramatically reduces flavour and fragrance. So, next time you buy fresh tomatoes, keep them in a bowl on your countertop. I promise you’ll notice a difference.
Variations of Strapasada
While the basic version of strapasada remains true to its roots, there are many variations of the dish that you might encounter across Greece, particularly in different regions or households. Here are a few common twists:
Strapasada with Feta: In many Greek households, crumbled feta cheese is added to the eggs toward the end of cooking, adding a salty and creamy element that complements the savoury tomato sauce perfectly.
Strapasada with Herbs: Fresh herbs like basil, dill, or parsley can be stirred into the eggs just before serving. This gives the dish a fresh, aromatic quality that enhances its Mediterranean flavour.
Strapasada with Olives: For a more Mediterranean flair, you might include black or green olives, adding a briny contrast to the rich eggs and tomatoes.
Spicy Strapasada: A sprinkle of chilli flakes or some diced fresh chili peppers can give this dish a bit of heat, transforming it into a bold, fiery breakfast or brunch option. You can even try adding green pickled peppers.
Strapasada with Sautéed Vegetables: If you want to bulk up your strapasada, consider adding sautéed vegetables like onions, capsicums, or zucchini. These vegetables add both flavour and texture, making the dish even more filling.
STRAPASADA - KAYANAS | Greek Tomato Scrambled Eggs
Mary PolitisIngredients
- 1/2 red onion chopped
- 2 garlic cloves grated
- 5 ripe tomatoes grated
- 50 ml Extra virgin olive
- 6 eggs
- Salt and pepper to taste
For serving
- Fresh bread
- Extra virgin olive oil
- Feta cheese to crumble on top
- Dried oregano to sprinkle
Instructions
- Add extra virgin olive oil to a pan over medium-high heat. Add onion and garlic and sauté for 2 minutes. Pour in the fresh tomato and cook for approximately 5 minutes, adding a little salt and pepper.
- Add the eggs and mix them through the tomato sauce. Allow to simmer for 1 minute, then mix again. Repeat until the eggs are cooked and resemble a much finer scrambled egg.
- Serve on toasted fresh bread, crumble with feta, and finish with a fresh sprinkle of oregano and a drizzle of extra virgin olive oil.