Sunday, 20 May 2018

Greek Kagianas (or strapatsada) ...

Did you enjoy the Royal Wedding ...

We certainly did, makes you feel good. Only the Brits can put on a show like that. Junior was very excited by it, after all every girl wants to be a princess, and marry a prince.


SWMBO though is not a fan, 'even in the deepest darkest days of communism' ...

I was watching and then when Meghan spoke, I thought I was watching am out take scene from Love actually. She even had a gospel choir, and the pastor from the USA was brilliant. He could make people go to church again ...

Talking of cutting room out takes, soon be time for Mamma Mia 2 ...

Well its the morning after the night before, perhaps Harry needs to dip into this Greek family connections, for his breakfast this morning. Perhaps his grandad has a family recipe for Meghan to whip up for him this morning ...

A summer brunch might just be one of the best ways to spend your sunday too. Especially if you’ve had a late night on Saturday, Perhaps after a few glasses celebrating after the wedding.

Breakfast, or if you have had a lie in, brunch is always a good start to a warm Sunday morning, food and (Please it has to be a decent) coffee, blinking in the sunlight ...

One of my favourite recipes for eggs is Strapatsada. In Greece, this combination of flavours is often called Kagianas, and resembles scrambled eggs mixed with tomatoes.

Now there are decent sweet tomatoes in the shops, not those ones that look red, but are pink, and once you get them home look and taste awful. Take your toms away from the halogen lights and see what they look like. Better still buy them from a market outside in natural light ...

I first had this dish a few years ago, on a hot August Skiathos afternoon, cooked by my lovely friend Vassou. I remember watching her patiently waiting for the tomatoes to cook, then adding the eggs, and serving with hand cut chips. Then sprinkling feta cheese on top, You have to take your time cooking this and V likes to talk ...

After tasting for the first time the sweetness of tomatoes blended with the eggs and the salty cheese. My Greek world of food would never be the same again. My mind was blown, and remains so to this day. Anyway lets get back to the eggs :) ...

This dish, with its many variations has followed me and when summer comes it returns to my thoughts. In London, the cousin of the Greek kagianas (or strapatsada), is the well-known middle-eastern shakshouka eggs, which are  popular especially round South Kensington, Borough market and at Gatwick airport south terminal where they really spice it up.

For 2 people you will need:

3 tbsp of olive oil
1 medium onion, thinly sliced
2 large ripe tomatoes cut in cubes
½ tsp sweet smoked paprika (Optional if you want a Lebanese type dish)
1tsp oregano
salt
pepper
4 eggs
6 sun dried tomatoes, very finely chopped

Over a medium heat gently fry the onion until translucent. Add the tomatoes. Season with salt and pepper and (add the paprika if required) and half of the sun-dried tomatoes. Cook for 5-10min, until the sauce thickens a bit.

Add the oregano. Taste and adjust for seasoning.

Then you can either ...

Create four holes with the back of your spoon in the tomato sauce and crack the eggs. Around the eggs, sprinkle the rest of the sun dried tomatoes. Place the lid on the pan for a few minutes.


Or

Scramble the eggs through the tomato sauce, stirring them slowly until cooked. The mix will seem rather orange, but will taste fantastic.


Once the eggs are cooked serve with crusty bread, hand cut fries cooked in Olive oil, sprinkled with oregano, and if you cannot make a frappe, then an iced black coffee ...

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