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.
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),