Best Skopelos Island Strapatsada Eggs W Tomatoes Peppers Recipes

Strapatsada image

Provided by Papa D 1946-2012

Categories Breakfast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

2 eggs
1 small onion, chopped
1 big tomatoes, cut in small pieces
2 tablespoons olive oil
salt and pepper
feta cheese, crumbled
parsley

Steps:

In a small skillet over medium heat saute the chopped onion in the olive oil.
In a bowl whisk the eggs and add them into the skillet along with the chopped tomato and season to taste. Mix well and cook until the juices evaporate.
Transfer to a plate and serve topped with crumbled feta cheese and parsley.

Nutrition Facts : Calories 433.1, Fat 37.2, SaturatedFat 6.9, Cholesterol 423, Sodium 147.6, Carbohydrate 11.8, Fiber 2.2, Sugar 6.4, Protein 14.1

Strapatsada (Scrambled Eggs in Tomato Sauce) image

Provided by evelynathens

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 medium tomatoes, peeled,seeded and chopped
1 green pepper, diced fine
6 eggs, beaten
3 tablespoons olive oil
8 ounces feta cheese, crumbled
salt and pepper

Steps:

Put the tomatoes and green pepper in a non-stick frying pan and cook them until they are a very thick sauce.
Season to taste.
Add oil and eggs.
Let the eggs cook till set on the bottom before giving them a stir.
Bring the set eggs up (like when you scramble eggs), and continue to cook, in this way.
When the eggs are fully cooked, top with the cheese.
Allow the cheese to melt (don’t stir).

Nutrition Facts : Calories 381, Fat 30.6, SaturatedFat 12.8, Cholesterol 370.7, Sodium 781.5, Carbohydrate 8, Fiber 1.6, Sugar 6.2, Protein 19

Skopelos Island Strapatsada (Eggs W/ Tomatoes & Peppers) image

Provided by NcMysteryShopper

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

500 g ripe tomatoes, peeled and chopped
2 fresh green peppers, chopped
4 eggs
5 -6 tablespoons olive oil
1 tablespoon chopped basil
1 teaspoon sugar
salt
black pepper

Steps:

Gently cook tomatoes in a large frying pan for about 5 minutes.
Meanwhile, beat the eggs with a fork and put aside.
When half of the liquid evaporates from the tomatoes add pepper, salt, black pepper and sugar. Stir and gently simmer for 5 minutes. Add basil.
When all of the liquid evaporates, pour olive oil and beaten eggs evenly all over the tomato mixture, while stirring gently.
Cook slowly for a few minutes until the eggs are cooked but not too solid.
Serve with toasted slices of bread.

Nutrition Facts : Calories 522.6, Fat 44.4, SaturatedFat 7.9, Cholesterol 423, Sodium 156.8, Carbohydrate 18.2, Fiber 5.1, Sugar 12.3, Protein 15.8