It is no secret that in DAP we are very eggs for dinner. Their nutritional benefits and the versatility they offer when preparing something quick, which also has a good amount of protein, are well known. But we are human, and we tend to fall into the routine, often repeating the typical French omelette, some scrambled eggs or the infallible fried ones.
The weekend can be a good day to try something new that also It won’t take you more than half an hour, even less if you are very crafty handling the knife and the stove. The recipe in question is called strapatsada, a kind of scrambled egg, tomato and feta cheese originally from Greece that is pure flavor and creaminess.
It’s as easy as preparing an onion stir-fry with a sweet touch -which you can turn into caramelized onion if you have more time-, add well-seasoned tomato and mix the beaten eggs into that sauce. As always, you have to do it over low heat so that they remain sweetand that way they will melt deliciously well with the cheese.
It can be eaten as is or, better, with a good bread to spread and dip and that not a trace of the sauce remains on the plate, as it is one of those recipes that calls for mopping until there is not a trace left. Do you dare to give it a spicy dot?
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