In Greece and Cyprus we often cook seasonal vegetables ‘me avga’, which is to simply cook them and then finish by scrambling through eggs. You will find everything from tomatoes to potatoes, courgettes to asparagus. So whilst strapatsada may look and feel like a breakfast dish, it is in fact eaten at all times of day, and is even eaten cold. It can be eaten as a light meal or as part of a meze, however being tomato based, I feel like strapatsada lends itself to being a great brunch dish too. Serve as is with toasted pita, or as part of a larger spread with olives, cucumber batons, radishes and grilled loukaniko (a spiced Greek sausage).
6 large free-range eggs
1 tbsp cream, or full-fat milk
freshly ground sea salt and black pepper
1 tsp olive oil, for greasing
1 tsp olive oil
4 large chestnut mushrooms, peeled and sliced
2 lumps frozen spinach, defrosted, excess liquid removed and roughly chopped
4 rashers unsmoked streaky bacon
60g/2¼oz kimchi, roughly chopped
½ tbsp finely chopped chives
40g/1½oz smoked salmon, thinly sliced
½ tbsp roughly chopped dill
