TasteAtlas, a website chronicling the world’s local foods and drinks, recently released its ranking of the 50 best egg dishes.
Four Greek specialties made the cut, highlighting the country’s rich culinary traditions and the versatility of the egg in Greek cuisine. Let’s delve into these delicious dishes:
- Strapatsada (Rank 4): This simple yet satisfying dish features scrambled eggs cooked with tomatoes and feta cheese. Its rustic charm and fresh flavors clearly resonated with TasteAtlas, earning it a high ranking.
- Staka me Avga (Rank 3): Another Greek entry high on the list, Staka me Avga combines eggs with staka, a creamy, flavorful product made from sheep’s or goat’s milk. This dish showcases the unique culinary traditions of certain Greek regions.
- Omeleta (Rank 27): While “omeleta” is listed collectively, representing various omelet styles, it’s worth noting the Greek version often includes ingredients like feta, spinach, or tomatoes, adding a Mediterranean twist to this universally beloved egg dish.
- Patates me Avga (Rank 35): This classic Greek comfort food features fried potatoes and eggs, often seasoned with herbs and spices. Its simplicity and deliciousness have made it a staple in Greek homes.
The TasteAtlas list celebrates the diverse ways eggs are enjoyed worldwide. From Japan’s Ajitsuke Tamago topping the list to Korea’s Gyeran Mari closing it out, egg dishes clearly hold a special place in cuisines across cultures. The inclusion of four Greek dishes underscores the country’s contribution to the world of egg-based cuisine. Be sure to check out the full ranking on TasteAtlas’s website to discover even more egg-cellent dishes.
Strapatsada: A Simple Greek Delight
Strapatsada is a quick, easy, and delicious Greek dish perfect for breakfast, brunch, or a light supper. It combines the freshness of tomatoes with the creamy tang of feta, all brought together by fluffy scrambled eggs.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 large ripe tomatoes, chopped (or 1 (14.5 ounce) can diced tomatoes, undrained)
- 5 large eggs
- 1/2 cup crumbled feta cheese
- Salt and freshly ground black pepper to taste
- Fresh oregano or other herbs (optional)
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the chopped tomatoes (or canned tomatoes) to the skillet. Cook for about 5-7 minutes, until the tomatoes have softened and released some of their juices.
- In a separate bowl, whisk the eggs together with a fork. Season with salt and pepper.
- Pour the whisked eggs into the skillet with the tomatoes and onions. Gently stir to combine.
- Cook the eggs, stirring occasionally, until they are set but still slightly moist, about 5-7 minutes. Be careful not to overcook.
- Remove the skillet from the heat and stir in the crumbled feta cheese. The residual heat will soften the cheese.
- Serve immediately, garnished with fresh oregano or other herbs if desired.
Tips & Variations:
- For a spicier version, add a pinch of red pepper flakes to the tomatoes while they are cooking.
- Other vegetables like bell peppers or zucchini can be added along with the onions.
- Serve with crusty bread for dipping into the delicious tomato and egg mixture.
Enjoy your homemade Strapatsada!