I had some lovely Roasted Yellow Tomato Sauce leftover and had the idea of using it in scrambled eggs and when I did a little research I found that in Greek cuisine they make a tomato sauce then add eggs and scramble – this dish has the rather lovely, if
unpronounceable, name of Strapatsada (strah-paht-SAH-thah).
Greek-style Scrambled Eggs
A fabulous combination of flavours that makes a great breakfast that
really sets you up for the day, but also a great lunch or evening meal.
A great way to use any leftover homemade tomato sauce.
½ cup leftover Roasted Yellow Tomato Sauce
2 free-range eggs
1 tbsp olive oil
feta cheese, crumbled
1 Heat tomato sauce in a small frying pan over a medium heat, bring to simmering and simmer to evaporate any liquid that may have separated during storage.
2 Lightly beat eggs with olive oil. Pour egg mixture into pan and cook, stirring gently, for 3-4 minutes or until eggs are creamy and scrambled. Serve immediately, scattered with feta cheese and basil.
Where did the ingredients for this dish come from:
Feta: Origin Earth – Havelock North; Eggs: Verry Best Eggs – Napier; Olive oil: The Village Press – Hastings; Basil: Epicurean Supplies – Hastings; Store Cupboard Ingredients: Roasted Yellow Tomato Sauce, sea salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Another scrambled egg recipe you might like to try: