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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.

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?


Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Best Greek Wine Regions?

I'm on a quest to discover the finest vineyards Greece has to offer. With a winemaking history that spans over four millennia, it has a rich wine tradition even though a lot of people don't know much about it.

I'd love to hear from anyone who has explored Greek wine regions or from connoisseurs who have a particular fondness for Greek varieties. What regions should I place at the top of my list, and are there any specific vineyards or wines that are absolute must-trys?

From the famed Santorini Assyrtiko to the bold reds of Nemea, I'm eager to taste and learn about the exceptional flavors and story behind each bottle. Whether it's a little-known gem or an iconic estate, I'm all ears for your recommendations.

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?


Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.
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