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Old 08-11-2008, 04:29 AM   #1
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Join Date: Aug 2008
Location: Greece
Posts: 31
Greek: Strapatsada (eggs and tomatoes)


Non-stick frying pan
3/4 kgr. tomatoes (two fingers thickness in your desired frying pan)
6-10 eggs slightly beaten (depends on size of frying pan)
5 Ts olive oil
feta cheese (or a cheese that melts nicely but a little salty)
1-2 green peppers (to taste)


* You de-skin the tomatoes by placing them in boiling water for a few minutes and then in cold water. The skin peels off very easily. If your tomatoes don't have thick skins you could leave them...it's up to you :-)

* Grate onions on the onion grater and place in frying pan. (NO OIL)

* Cook the juice until the watery part of the tomato is gone. Don't forget to stir often. Almost half or even less should be left in the pan.

* Add olive oil and green peppers and stir constantly.

* When the oil and tomatoes get hot/peppers soften add the eggs and salt

* Mix well as if you were making scrambled eggs

* When eggs are cooked turn off and add the cheese cubed.

* Sprinkle with cinnamon and black pepper

This is served as an appetizer or even as a main course with french fries. It's funny but even though it has eggs, it's not served for breakfast!

If your tomatoes aren't sweet but a bit tangy, add a little sugar!

Cooking is like love. It should be entered into with abandon or not at all. Harriet Van Horne
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Old 08-12-2008, 08:39 PM   #2
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Join Date: Jul 2008
Location: central Ohio
Posts: 3,130
another great recipe Faye! Please keep them coming! I have about 6 Greek cookbooks but nothing sounds better than a straight from the source, TNT (tried and true) recipe! Thank you!
"Many people have eaten my cooking & gone on to lead Normal lives."

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Old 08-12-2008, 10:31 PM   #3
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Location: North Carolina
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Oh faye - we forgot to say we want pictures too

Thanks for all your recipes - refreshing and good!

"Count yourself...you ain't so many" - quote from Buck's Daddy
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