Time for a quick and easy traditional recipe, strapatsada, made with beaten eggs cooked in fresh tomato sauce, but here we have added herb-smoked pork for an even more delicious result! In Peloponnese this dish is called “kagianas”! Same recipe different name… Any difference in taste? None!
Serves: 6 Preparation time: 10′ Cook in: 15′ Ready in: 25′
6 free range large eggs
4 medium ripe tomatoes, skin off, chopped
6 thin slices of herb-smoked pork, chopped
100 g feta cheese, crumbled
1 tsp fresh parsley, finely chopped
½ cup extra-virgin olive oil
salt, freshly ground black pepper
In a large non-stick frying pan heat oil on medium heat. Cook salted pork until fat is released. Add tomatoes. Stir and simmer for 6-8 minutes until sauce thickens.
Beat eggs in a bowl for 10 seconds, add cheese, a little salt (careful because feta is s salty cheese) and pepper.
Pour in the egg mix and cook, stirring occasionally, until done.
Sprinkle with parsley and serve hot.
Photo Vangelis Paterakis / Food styling Antonia Kati