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Best Strapatsada in Chicago

“Tomatoes cooked to thick sauce, then eggs scrambled through. Done in minutes. Optional feta at the end.”

Strapatsada

What the real thing tastes like

Strapatsada (Greek: στραπατσάδα) is a popular dish in many regions of Greece, especially the Ionian Islands, due to the availability and low cost of its ingredients (fresh tomatoes, eggs and olive oil). It is often prepared "on the spot" and served for lunch or a light snack; however, it can also be served cold. The dish is also known as kagianas, koskosela (in Cyclades) or menemeni. Preparing strapatsada is quick and easy: the chopped or pureed tomatoes are cooked in a frying pan with olive oil and pepper until they become a thick sauce. The beaten eggs are then added to the sauce and scrambled. Feta cheese can optionally be added just before turning off the heat (salt is usually not necessary if feta is used). Oregano, thyme or other dried herbs are often added as seasoning. The dish is especially popular in the summer, when fresh tomatoes abound. The name comes from the Italian word "strapazzare" which means breaking an egg and mix it all while cooking. Sometimes, especially in the

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Strapatsada is the Greek answer to using what's on hand: tomatoes, eggs, and olive oil scrambled into something greater than the sum of its parts. The technique is forgiving—tomatoes cook down to a thick sauce, then beaten eggs get folded in and stirred until they're soft curds caught in that tomatoey warmth. It's quick enough for lunch, humble enough for a snack, and arrives at the table still hot or cooled down, depending on the season and the moment.

Order it here when it has

  • uses simple, inexpensive ingredients
  • quick to prepare
  • works hot or cold
  • especially good when tomatoes peak

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