Sunday 9 June 2019

Fresh Tomatoes

Summer in the northern hemisphere.  Fresh tomatoes are ripenng on the vine.  Soon there'll be a glut, we all hope.  Stuffed tomatoes and greek salad are the most popular dishes for our big tomatoes but this recipe comes in a close third.  

This is called Kayianas around here but elsewhere it is also known as Strapatsatha.  It's a very quick, simple meal to make and is fine eaten hot or cold, or luke warm as we prefer in this now mounting heat.

It is basically, only, eggs, feta and grated tomatoes with a little olive oil in the pan and lots of pepper.




I grate the tomatoes on a coarse grater.  It only takes a few minutes and they come out with juice and a few bits as well.  


Throw the skin in the compost.,  

You could also just chop a couple of tomatoes, skin and all

Put some oil in a frying pan.  Add the tomatoes and simmer for a few minutes.

Add a large piece of feta, crumbling it into the tomatoes.  Let the feta heat up with the tomatoes.  It should melt a little and at least become soft.  Depends on your fets.


Beat the eggs with a fork, as though you are making scrambled eggs

Add the eggs to the tomato and feta and move it all around, on a low heat, till the eggs are cooked through.  Don't mix it too much or it will be watery.  Let it set on the bottom a little and then turn it all over

Serve.


Spoon it over a few pieces of toasted bread or have the bread separately.  I toast the bread and sprinkle with a little olive oil and dried oregano



Add lots of pepper

You could add bacon or ham or leftover yellow cheese from your area.  Whatever you have on hand

 - Ingredients for 2 hungry people

4 eggs
100-200 grams feta (we use more because we like the feta taste and it makes it creamier)
2 or 3 large tomatoes - depends on the tomatoes as to how many you need.  You want a nice thick bed of tomato before you add the rest of the ingredients
olive oil
salt and pepper

Kali Orexi






20 comments:

  1. Wonderful, tomorrow I'll buy feta and that's what I'll do.

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  2. That sounds great! I will definitely try making this once I have tomatoes from my garden. -Jenn

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    1. Good way to use up those tomatoes when youre tired of salad

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  3. Ooh, I like it. Guess what we shall be having for supper tomorrow!

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    1. Typical greek summer dish. Dont see it on taverna menus though

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  4. My dad used to make this for us. So yummy

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    1. We have loads of eggs now too. All the neighbours have surplus, eggs are laying like nobodies business

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  5. Sounds very tasty. Must try and remember it for next summer. Actually, we bought some very tasty tomatoes at the market on Saturday. What do you stuff your tomatoes with?

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    1. I stuff tomatoes mainly with rice (one dessert spoon per tomato), onions and lots of parsley, mint and basil. Uusally add a few raisins and some garlic too. Sometimes I add a handful of mince. They are seriously tasty!

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  6. That looks delicious, will have to try soon!

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    1. Worth trying once to see how you like them. Im sure youll make them again

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  7. simplicity at it's best, I wonder why it isn't isn't more widely known?

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    1. I've never seen it on a taverna menu yet it is perfect for a summer lunch.

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  8. I did notice a few tiny green tomatoes on my Cherry Tomato plants. For the others I'll be waiting another month!

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    1. Our tomatoes are actually at the same stage but the local market has a really good selection of big tomatoes just now. I hope not from a greenhouse!

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  9. Sounds delicious!!!!!

    But we have yet to see local tomatoes. It's been such a cool/rainy spring. -sigh-

    Gentle hugs...

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    1. There are loads of local tomatoes in the markets now but not yet in my garden.

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  10. Looks good. We will have to wait a few weeks yet for our homegrown toms.

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  11. With strange weather we are having its i wonder the tomatoes ripen. They'll probably all get mould. It's raining again just now

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