STRAPATSADA

YOU (South Africa) - - LIFESTYLE -

This is a pop­u­lar dish through­out Greece, akin to an egg and tomato frit­tata. It’s the per­fect meal to rus­tle up for un­ex­pected guests as you’re likely to have all the in­gre­di­ents at hand. The word strapatsada means “eyes” – a vague ref­er­ence to the eggs. SERVES 4-6 Prepa­ra­tion: 10 min Cook­ing: 10 min 8-10 eggs 1,2ml (¼t) bak­ing pow­der 20ml (4t) plain creamy

yo­ghurt salt and pep­per olive oil 1 red pep­per, chopped 1 green pep­per, chopped ½ onion, chopped 125ml (½c) chopped fresh

toma­toes 15ml (1T) mi­cro greens or

chopped fresh chives TO SERVE leafy greens chunky bread 1 In a bowl, beat the eggs, bak­ing pow­der and yo­ghurt un­til well com­bined. Sea­son with salt and pep­per. 2 Set aside while prepar­ing the pep­per mix­ture. 3 Heat 15 ml (1T) olive oil in a pan and fry the pep­pers, onion and toma­toes un­til soft­ened. Re­move and set aside. 4 Add a touch more olive oil to the same pan, pour in the egg mix­ture, cover with a lid and cook over low heat for a few min­utes. 5 As the egg starts to set,

Sstir in the pep­per mix­ture and con­tinue cook­ing un­til the egg has al­most set. 6 Sea­son with salt and pep­per and scat­ter the mi­cro greens or chives on top. 7 To serve Serve im­me­di­ately with leafy greens of your choice and chunky bread.

ALL SORTS OF HEALTHY DISHES, THE MEDITER­RANEAN WAY, BY CHAN­TAL LAS­CARIS. PIC­TURES: HENK HATTINGH. (PEN­GUIN RAN­DOM HOUSE, R230)

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