Skopelos Island Strapatsada Eggs W Tomatoes Peppers Recipes

STRAPATSADA (SCRAMBLED EGGS IN TOMATO SAUCE)

Steps:

• Put the tomatoes and green pepper in a non-stick frying pan and cook them until they are a very thick sauce.
• Season to taste.
• Add oil and eggs.
• Let the eggs cook till set on the bottom before giving them a stir.
• Bring the set eggs up (like when you scramble eggs), and continue to cook, in this way.
• When the eggs are fully cooked, top with the cheese.
• Allow the cheese to melt (don’t stir).

STRAPATSADA

Steps:

• In a small skillet over medium heat saute the chopped onion in the olive oil.
• In a bowl whisk the eggs and add them into the skillet along with the chopped tomato and season to taste. Mix well and cook until the juices evaporate.
• Transfer to a plate and serve topped with crumbled feta cheese and parsley.

SKOPELOS ISLAND STRAPATSADA (EGGS W/ TOMATOES & PEPPERS)

Steps:

• Gently cook tomatoes in a large frying pan for about 5 minutes.
• Meanwhile, beat the eggs with a fork and put aside.
• When half of the liquid evaporates from the tomatoes add pepper, salt, black pepper and sugar. Stir and gently simmer for 5 minutes. Add basil.
• When all of the liquid evaporates, pour olive oil and beaten eggs evenly all over the tomato mixture, while stirring gently.
• Cook slowly for a few minutes until the eggs are cooked but not too solid.
• Serve with toasted slices of bread.