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)