Stra-pa-tsa-da

Strapatsada is a popular dish in many regions of Greece, due to the ingredient availability (low cost). This dish is often prepared “on the spot” and served for breakfast or lunch or as a light snack (it can also be served cold).

Ingredients for strapatsada

3 – 4 Ripe Tomatoes (grated).
1 Brown onion (large).
3 Eggs.
Chickpeas (400 grams).
1 Chilli (hot).
Fresh parsley (bunch).
2 Cloves garlic (fresh).
Feta (200 grams).
1 Teaspoon Italian herbs (dry).
1 Teaspoon paprika (dry).
Salt & pepper (to taste).
Olive oil.
Glazed balsamic vinegar.

eggs tomatoes chickpeas — Can be served with ***paximadi / παξιμάδι***

Instructions for strapatsada

Chop onion and garlic (roughly).
Finely chop parsley.
Slice chilli finely.
Rinse chickpeas and drain.
Add olive oil to a deep pan and allow to heat up.
Then add the garlic and onions to hot oil and mix through until browned.
Tomatoes added and mixed through well.
Add dry spices (paprika, Italian mix herbs, salt and pepper).
Mix through all ingredients and allow mixture to reduce the cooking juices (Zoumi – ζουμί).
Once the mixture has reduced the zoumi, add chickpeas and mix through.
Add 3 whole eggs allowing eggs to form prior to folding through the mixture.
Chilli can be added to the mixture (to taste).
Reduce flame to low and add finely cut parsley (to taste).
Add the feta into mixture folding through gently.
Glazed balsamic vinegar can be added (as much or as little as you like).
Turn heat off and cover for 5-10 minutes prior to serving.

Traditionally served on bread (toasted optional). Add parsley for colour. This dish can also be served with barley rusk bread (Paximadia – Greek: παξιμάδια),