[{"data":1,"prerenderedAt":187},["ShallowReactive",2],{"guide-en-strapatsada":3},{"id":4,"title":5,"body":6,"description":133,"extension":134,"meta":135,"navigation":182,"path":183,"seo":184,"stem":185,"__hash__":186},"guides\u002Fen\u002Fguides\u002Fstrapatsada.md","Strapatsada",{"type":7,"value":8,"toc":124},"minimark",[9,14,36,40,52,61,71,87,103,112],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33],"ul",{},[18,19,20],"li",{},"3 large eggs",[18,22,23],{},"350 g ripe tomatoes, coarsely grated",[18,25,26],{},"1 tbsp olive oil",[18,28,29],{},"60 g feta, crumbled",[18,31,32],{},"½ tsp dried oregano",[18,34,35],{},"Black pepper",[10,37,39],{"id":38},"method","Method",[41,42,48],"cook-step",{"cue":43,"diagram":44,"number":45,"title":46,"scene":47},"The tomatoes form a wet pulp.","chop","1","Prepare tomatoes","plated\u002Fgrate-tomato",[49,50,51],"p",{},"Halve the tomatoes and grate the cut side on the coarse holes of a box grater over a bowl, pressing with your palm. Stop when you reach the skin and discard it. Beat the eggs separately.",[41,53,58],{"cue":54,"diagram":55,"number":56,"title":57},"Most free water has evaporated.","sauce","2","Reduce the pulp",[49,59,60],{},"Heat oil over moderate heat. Add tomato and oregano and simmer for 8–12 minutes, stirring often.",[41,62,68],{"cue":63,"diagram":64,"number":65,"title":66,"scene":67},"Egg is visible throughout the thickened tomato.","stir","3","Stir in eggs","plated\u002Ffold-in-sauce",[49,69,70],{},"Lower the heat. Add beaten eggs and fold gently for 2–3 minutes until they form soft curds.",[41,72,77,80],{"cue":73,"diagram":74,"number":75,"title":76},"Feta remains in small pieces rather than melting completely.","assemble","4","Add feta",[49,78,79],{},"Fold in feta, warm briefly, and finish with pepper. Taste before adding salt.",[49,81,82,86],{},[83,84,85],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[88,89,91,94,97],"guide-notes",{"title":90},"Equipment & heat",[10,92,90],{"id":93},"equipment-heat",[49,95,96],{},"Induction, gas and electric all work with compatible cookware. Start over moderate heat, then reduce to a gentle simmer. On induction, avoid boost when reducing a thick sauce. Keep gas flames under the base. Move an electric pan off the ring if the sauce catches.",[49,98,99,102],{},[83,100,101],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[88,104,106,109],{"title":105},"Troubleshooting",[10,107,105],{"id":108},"troubleshooting",[49,110,111],{},"A watery plate means the tomato needed longer reduction. Salty feta may supply all the salt needed.",[88,113,115,118,121],{"title":114},"About this version",[10,116,114],{"id":117},"about-this-version",[49,119,120],{},"A tomato-and-egg dish with several regional names. This version adds feta at the end to retain its texture.",[49,122,123],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":125,"searchDepth":126,"depth":126,"links":127},"",2,[128,129,130,131,132],{"id":12,"depth":126,"text":13},{"id":38,"depth":126,"text":39},{"id":93,"depth":126,"text":90},{"id":108,"depth":126,"text":105},{"id":117,"depth":126,"text":114},"Tomato, soft scrambled egg, and crumbled feta.","md",{"slug":136,"family":137,"region":138,"aliases":139,"texture":142,"difficulty":145,"prep":146,"cook":147,"wait":125,"servings":56,"tools":148,"equipment":153,"nonstick":165,"related":166,"art":170,"photo":125,"status":171,"sources":172},"strapatsada","On a plate","Greece",[140,141],"kagianas","στραπατσάδα",[143,144],"Creamy","Tender","Easy",10,15,[149,150,151,152],"20–24 cm frying pan","Silicone spatula","Small bowl","Box grater and a bowl",[154,157,159,161,162,164],[155,156],"induction","nonstick",[155,158],"steel",[160,156],"gas",[160,158],[163,156],"electric",[163,158],"A good fit. Use a silicone or wooden utensil.",[167,168,169],"menemen","tomato-and-egg-stir-fry","soft-scrambled","tomato","Researched",[173,176,179],{"title":174,"url":175},"Nigella Lawson — strapatsada","https:\u002F\u002Fwww.nigella.com\u002Frecipes\u002Fstrapatsada",{"title":177,"url":178},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":180,"url":181},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fstrapatsada",{"title":5,"description":133},"en\u002Fguides\u002Fstrapatsada","-oZ9vdDE5j_gXu8GNCeMrst7hkKt6M4OUXrjc4qpEBo",1791403724757]