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egg muffins

In Greece and Cyprus we often cook seasonal vegetables ‘me avga’, which is to simply cook them and then finish by scrambling through eggs. You will find everything from tomatoes to potatoes, courgettes to asparagus. So whilst strapatsada may look and feel like a breakfast dish, it is in fact eaten at all times of day, and is even eaten cold. It can be eaten as a light meal or as part of a meze, however being tomato based, I feel like strapatsada lends itself to being a great brunch dish too. Serve as is with toasted pita, or as part of a larger spread with olives, cucumber batons, radishes and grilled loukaniko (a spiced Greek sausage).

Ingredients

    • 6 large free-range eggs
    • 1 tbsp cream, or full-fat milk
    • freshly ground sea salt and black pepper
    • 1 tsp olive oil, for greasing
    • 1 tsp olive oil
    • 4 large chestnut mushrooms, peeled and sliced
    • 2 lumps frozen spinach, defrosted, excess liquid removed and roughly chopped
    • 4 rashers unsmoked streaky bacon
    • 60g/2¼oz kimchi, roughly chopped
    • ½ tbsp finely chopped chives
    • 40g/1½oz smoked salmon, thinly sliced
    • ½ tbsp roughly chopped dill

Directions

  1. Heat the oil in a large non-stick frying pan over a low–medium heat and add the onion and garlic. Fry for 10 minutes, until it starts to soften and become sticky. Stir in the paprika, sugar, vinegar and most of the dried oregano (reserve a large pinch). Fry for another minute, then add the tomatoes and season well with salt and pepper. Gently bring to the boil, reduce the heat just a little and then leave to cook for around 15 minutes. Most of the liquid needs to have evaporated and the tomatoes should start to gently caramelise.
  2. Crack the eggs into a bowl and season with salt and pepper. Beat and then pour into the pan with the tomatoes. Lower the heat a little more and scramble the eggs and tomatoes together. Keep stirring and cooking over a low heat. When the eggs are half cooked, remove from the heat. Keep stirring off the heat until the eggs are creamy and silky. Sprinkle with the remaining oregano and crumble over the feta. Serve spooned over toast, with pitta bread or as part of a breakfast spread.