Strapatsada
| Serves: 2 | Cuisine: Greek | Mealtime: Breakfast | Machine: Cooking Machine | Total time (mins): 20 |
Originating in Greece, this dish follows the cooking style ‘me avga’, which is when seasonal vegetables are cooked simply and added to scrambled eggs. While it makes a great dish for breakfast or brunch, strapatsada is eaten at any time of day in Greece and makes a great easy dinner or addition to a mezze board.
Ingredients
- 200g Cherry Tomatoes
- 6 Eggs
- 1 teaspoon Fresh Thyme
- 60g Feta Cheese
- Fresh Thyme as needed
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Paste
- Salt as needed
- 1 tablespoon Water
- Black Pepper as needed
- 2 slices Sourdough Bread
Tools
- Cooking Chef XL
- Cooking chef xl bowl
- Plate
Method
- Attach the Stir Tool
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 115°C, Speed OFF
- Then add cherry tomatoes to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 115°C, Stir 2
- Then add tomato paste, salt and water to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 4 min, 110°C, Stir 2
- Toast the sourdough bread slices until golden brown and set aside
- Add egg, salt, black pepper and fresh thyme to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 3 min, 100°C, Stir 3
- Cook with splashguard fitted - 2 min, 100°C, Stir 2
- Place sourdough bread on a clean plate
- Top bread with eggs
- Crumble feta cheese over the eggs
- Top with fresh thyme
- Serve