Our 6th offering for “Starting your day the Greek way” is Antigoni’s Strapatsada. My parents had a stall at the Prahran Market for over 20 years. In the early years, trading was limited to all day Tuesday and Friday; and Saturday till 1pm. The market was open to stall-holders on Thursdays to prepare their stalls for Friday’s busier and slightly longer trading day. My dad would go to the wholesale market at 3am and buy fruits and vegetables that could tolerate an extra day of unrefrigerated storage and bring them to our stall. My mum would join him there and they stacked the boxes at the back of our stall and set some of the fruit up on display. They would return home by 10-11am. My mum would then prepare him and us (if we were home) her strapatsada. She used the softest, sweetest, ripest tomatoes. She grated and cooked their pureé before gently folding in beaten eggs and the simple seasoning of salt and pepper. Nothing fancy, but oh so good! I absolutely loved and love this simple breakfast dish!
This dish was served for breakfast, lunch and even dinner, when little else was available, in my mother’s family home in Kastraki, Thessalia, Greece.
- 4-5 ripe tomatoes, seeds removed and flesh grated
- Extra virgin olive oil (EVOO)
- 2 eggs, lightly beaten
- Cracked black pepper
Preparing the strapatsada
Drizzle EVOO into a frypan and heat on high
Add the tomato flesh and cook until the water has reduced entirely
Drizzle in some more EVOO
Pour the beaten eggs into the pan and gently fold them into the tomato pulp
Take the pan off heat before the eggs cook completely
Season with salt and pepper and fold through seasoning
Serving the strapatsada
Serve with bread slices, feta, anything you like!