What is the difference between shakshuka and strapatsada?

Whilst strapatsada uses subtle flavours such as green peppers, pepper, basil or parsley and scrambles the eggs with feta cheese, shakshuka gains its distinctive flavour from spices such as (at least) cumin and turmeric, and requires that you poach the eggs towards the end of the cooking process.

What makes scrambled eggs fluffy milk or water?

Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.

Is shakshuka Israeli or African?

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire : the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

Is shakshuka Arabic or Israeli?

Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.

Should you put milk in scrambled eggs?

The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria. When asked if adding milk to scrambled eggs is a good idea, Robby Melvin, Southern Living Test Kitchen Director, simply and unequivocally said, "Nope."

How does Dolly Parton make fluffy scrambled eggs?

Parton said she always adds some ice water to her pan of scrambled eggs. " Put a few drops of ice water as you're cooking them and that makes them fluffier ," she said.

What is the chef's secret to scrambled eggs?

When it comes to cooking scrambled eggs, Burrell swears by adding a tablespoon of water to the eggs just before they are beaten together, per The Daily Star. This helps cook the eggs to perfection because as the water boils the steam distributes heat, which ensures an even cooking process (via Real Simple).

What dish is similar to shakshuka?

This Turkish Menemen features a blend of tomato sauce, green pepper, and chilli pepper. Same base as the Shakshuka, but with a spicy spin! When you've mastered the basics and want to experiment with spices, this Indian style skillet is just what you need.

What's the difference between shakshuka and menemen?

Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.

What is the real name of shakshuka?

Some people might know this dish as “ eggs in purgatory ” or “menemen” (which is the Turkish name for this dish). The name “shakshuka” actually means all mixed up in Tunisian dialect, which explains the recipe for this comfort food.

What is the Turkish name for shakshuka?

It's a toss-up as to whether it's more fun to say "shakshuka" or the name of its Turkish counterpart, menemen, but both are incredibly tasty, straightforward dishes that should be in your arsenal.

Strapatsada Recipe (Greek Scrambled Eggs) (2024)

by Jolina | Published: October 12, 2018 | Last Updated: August 25, 2022| 24 Comments
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Take your morning eggs to a whole new level with strapatsada or Greek scrambled eggs. This easy and delicious Mediterranean breakfast is packed with the wonderful flavours of fresh tomatoes, sweet onions and salty feta cheese.

(Love starting the day with eggs? Try these jalapeño cheddar waffles with fried egg. Drizzle with maple syrup for a sweet, salty, spicy treat.)

Strapatsada Recipe (Greek Scrambled Eggs) (1)

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What is strapatsada

Why it will become your new favorite

Ingredients

How to make

Cooking tips

Recipe FAQs

Strapatsada Recipe (Greek Scrambled Eggs)

Despite my undeniable sweet tooth, more often than not I prefer to start the day with something savory. And one of my favorite things to make is strapatsada or Greek-style scrambled eggs.

We first tasted this in Greece and we’ve been fans since. It packs a whole lot of flavor for such a simple dish and it’s a delicious way to jumpstart the morning.

Let’s get to it.

What is strapatsada

Strapatsada (also called kagianas) is a delicious dish made of eggs, tomatoes, onions and feta cheese.

It’s normally eaten for breakfast, usually with bread, but it’s also hearty enough to serve for lunch and dinner.

Why it will become your new favorite

We love making strapatsada and once you taste it, you will too.

Easy to make. It has more ingredients and definitely looks fancier than regular scrambled eggs but this recipe is secretly very easy to make. You’ll have breakfast on the table in under an hour.

Great for company. This recipe is good for 4-6 people so it’s perfect for when people come over. You can also easily double the recipe if you’re cooking for a larger crowd.

Delicious. Most importantly, strapatsada is so good. Caramelized tomatoes and onions, crumbled feta cheese to finish, it’s a fabulous way to start the day.

Ingredients

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You’ll need less than 10 ingredients to make this Greek-style breakfast. Here are a couple of things to note:

Sweet onion — you’ll need a large piece of onion here. Best to weigh the onion (240g) but if you don’t have a kitchen scale, you’ll know you have enough when, after finely chopping the onion, you end up with a heaping 1 ½ cups – 2 cups.

Fresh tomatoes — you’ll also need tomatoes that you’ll need to dice. You can use canned tomatoes, if you prefer.

How to make

Add chopped onions to a skillet drizzled with some olive oil. Cook on medium-high heat until soft and translucent.

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Add diced tomatoes and sugar. Allow to boil for 15-20 minutes or until all the liquid is gone and the mixture is well caramelized.

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Meanwhile, beat the eggs and season with salt and pepper. Switch to low heat and pour the eggs into the caramelized onions and tomatoes. Stir continuously so that the eggs incorporate into the onions and tomatoes well (we don’t want them cooking separately).

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Once cooked (still juicy and not dry), take off the heat and add feta cheese. Stir until combined.

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Cooking tips

Easy, right? Here are more tips to make this recipe absolutely fool-proof.

Make sure your skillet and oil are hot enough before adding in the chopped onions. To test, sprinkle some water and if your pan sizzles, it’s ready.

Be patient; you want the onions and the tomatoes to fully caramelize before adding the eggs in. This can take up to 20 minutes. Watch your heat though; you don’t want to burn the mixture.

If your tomatoes are not very juicy, add some water to help things along.

Once you’ve added the eggs, stir until you have a well blended mixture so that the eggs cook with the onions and tomatoes, and not separately.

Best served warm, but can also be served at room temperature or cold!

Recipe FAQs

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How do I know if eggs are fresh?

A simple way to check if your eggs are fresh is to fill a cup with cold water then gently drop the egg in.

If it sinks to the bottom of the cup, it’s fresh. If the egg sinks to the bottom but stands upright, it’s still good but you need to use it soon.

If the egg floats to the top, it’s no longer fresh and you need to throw it away.

Do I have to peel the tomatoes before dicing?

I personally don’t peel my tomatoes in this recipe but you can definitely do so.

Can I use canned tomatoes?

Yes, you can use canned tomatoes in this recipe. Make sure to include the juice to help with caramelization.

Have a good morning!

Did you make strapatsada? I’d love to hear all about it!Leave a comment or a star rating below.You can also tag me onInstagramorFacebook. I’d love to see your creations.