Tag Archives: scrambled eggs

Greek-style Scrambled Eggs

Greek-style Scrambled EggsI 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.

Serves 1-2

½ cup leftover Roasted Yellow Tomato Sauce
2 free-range eggs
1 tbsp olive oil
feta cheese, crumbled
shredded basil

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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Another scrambled egg recipe you might like to try:

Halloumi & Spinach Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

 

Aromatic Indian-style Scrambled Eggs

basketofeggsIt’s our wedding anniversary today (hard to believe it’s 26 years) and special days always call for special food so to start the day (and to use up some of the four dozen beautiful free-range eggs I received from Farmers’ Market stallholders at the weekend) it was
scrambled eggs for breakfast – but scrambled eggs with a difference – Aromatic Indian-style Scrambled Eggs.

Sometime ago I came across a recipe for Indian-style scrambled eggs and since then I have found similar recipes in the cuisines of Pakistan, Afghanistan and neighbouring countries – all seem to use onion, tomato, fresh coriander and chilli but vary as to whether garlic and/or ginger is used and which spices are preferred – my recipe uses cumin, but sometimes I use turmeric or a combination of turmeric and cumin.

My interpretation of Indian-style Scrambled Eggs is an easy go-to dish for when you want something a little exotic without a lot of effort and with its layered nutty, chilli and herby flavours makes an excellent brunch dish or a delicious Sunday night tea. Serve with a steamed green vegetable such as spinach or a salad of mixed leaves for a complete meal. If left to cool they also make a delicious filling for sandwiches or rolls.

Aromatic Indian-style Scrambled Eggs

Serves 2-4 as a light meal or brunch

4-5 free-range eggs, depending on size
salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 small red onion, finely chopped
1 large clove garlic, finely chopped
1 tsp ground cumin
1 medium tomato, finely chopped
2 tbsp chopped coriander
1 small red chilli, thinly sliced – seeds removed (optional)
Sourdough, ciabatta or bread of your choice, toasted, to serve

1             Break eggs into a bowl, add salt and pepper and whisk lightly to combine. Set aside.
2             Heat oil in a non-stick 18-20cm frying pan over a medium heat, add onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is soft. Add cumin and cook for 1-2 minutes longer or until mixture is aromatic.
3             Add tomato and cook stirring, until warmed through and soft. Reduce heat to low.
4             Stir coriander and chilli into egg mixture. Pour egg mixture into pan and cook, stirring gently, for 5-7 minutes or until eggs are creamy and scrambled. Serve immediately with toast.

So with breakfast out of the way it’s time to think about lunch and after that hearty breakfast I think it will be a salad – I’m just working on a kumara and rocket salad with feta and walnuts and will let you know how it turns out on another day.  And dinner tonight a beautiful wild venison fillet from The Organic Farm – haven’t decided how I am going to cook that yet – but have got all day to think about that.

Happy cooking and eating

Recipe by Rachel Blackmore