Eggs "Strapatsada" or "Kayianas"

In other words the Greek "scrambled eggs" cooked in fresh tomato sauce, a very tasty Summer dish. The "strapatsada" comes from Corfu and because of the Italian influence it is believed that the name of the dish derives from the Italian word "strapazzare" meaning to "handle roughly", to "beat"....  You can also find the recipe with the name "Kayianas" and "Sfouggato" depending on the area the dish comes from. And although the "eggs with tomatoes" (as a lot of people referred to them) is the basis of the recipe, you can easily find small differences here and there throughout Greece. It is a very easy and fast recipe and you can have "strapatsada" as a side or even a light main dish

450gr. ripe tomatoes, roughly grated or 1 tin of tomatoes (400gr.), diced
2-3 tbsp of good quality olive oil
Salt
black pepper
1 tsp. of sugar
4 eggs
1 tbsp. fresh mint, finely chopped (if you use the fresh tomatoes )
or
1/2 tbsp of dry oregano (if you use the tinned tomatoes)

Method:In a non stick frying pan add the grated tomatoes, the olive oil, the sugar, salt and pepper and let the tomato sauce cook, in medium heat, until most of the water has evarporated. You need a rather dry-ish tomato sauce. You stir, while cooking, regularly so to avoid sticking on the pan. Taste the sauce and if you think it is too acidic add a bit more sugar.

In a bowl whisk the eggs lightly. Turn the heat to low, add the eggs into the frying pan together with the mint or the oregano and, while stirring regularly with a wooden spoon, let the eggs cook until they form small curds. The eggs, when served, should not be totally dry but still a bit juicy.

Notes: A well known common combination of strapatsada is the one with diced green pepper and crumbled feta cheese added in it

Classic basic recipe

Ingredients (for 2 people):