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paharo45

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There is this Greek egg dish with tomato that I really like. I have had it both with fried eggs and scrambled eggs. I love both versions, but don' know how to make the dish and would love to learn. Most recipes I see are for the scrambled eggs version. Does anyone know how to make it with fried eggs?

Also, do people use fresh or canned tomatoes (like diced tomatoes). Sometimes I don't have access to delicious, fresh tomatoes.
 
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Reactions: KarenKariotis
Not sure this is it but what I grew up with is best with fresh tomatoes, I only do this seasonally which makes it all the more special, cut in half and sautéed in olive oil until completely broken down. I pick peels out with tongs and scrape with a fork. Then I add Greek oregano salt and pepper and when the liquid cooks down I create a hole and drop an egg in it trying to make more of a poached egg. Cover till egg is soft cooked and there you have it. Simple, flavorful but takes a little time. My mother was raised in the south so we used to put it over grits which soaked up all the flavors but potatoes work as well.
 
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Reactions: k_tsoukalas
Hi Paharo45,

Strapatsada or aka kagiana, is a wonderful bright dish usually made in the summer with fresh sun ripen tomatoes that are cooked down. Scramble eggs are added to it and is served with a nice piece of crust bread and a big slab of feta. I have never seen it with fried egg, but the thought of it sounds delicious. I will agree with everything Dionisia has said, and I too will try it.
 
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Reactions: k_tsoukalas
Pemi and Dionisia, both of these versions sound fabulous and I will try both of them! I actually do something like this with fried eggs sometimes. I sauté fresh tomatoes and remove the peels, then remove them from the pan and set aside (I usually sauté with some garlic, onion, or shallot). Or, I use jarred, diced tomatoes with juices removed (I strain them and reserve the juice for a soup or something). I start frying the eggs in the pan in olive oil on high heat and once it sets, I drop the heat to low and add the tomatoes. Once the eggs are cooked the way I want them (I like about 1/3 of the yoke to be cooked through) I plate them. I like to garnish with chopped, fresh herbs - usually a combination of oregano and parsley. I eyeball the amounts. Depending on how many eggs I have, I may not use a lot of tomato. It depends on my mood.
 

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