[{"data":1,"prerenderedAt":181},["ShallowReactive",2],{"guide-strapatsada":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":135,"description":136,"difficulty":137,"equipment":138,"extension":150,"family":151,"meta":152,"navigation":153,"nonstick":154,"path":155,"photo":127,"prep":156,"region":157,"related":158,"seo":162,"servings":59,"slug":163,"sources":164,"status":171,"stem":172,"texture":173,"tools":176,"wait":127,"__hash__":180},"guides\u002Fguides\u002Fstrapatsada.md","Strapatsada",[7,8],"kagianas","στραπατσάδα","tomato",{"type":11,"value":12,"toc":126},"minimark",[13,18,40,44,55,64,73,89,105,114],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34,37],"ul",{},[22,23,24],"li",{},"3 large eggs",[22,26,27],{},"350 g ripe tomatoes, coarsely grated",[22,29,30],{},"1 tbsp olive oil",[22,32,33],{},"60 g feta, crumbled",[22,35,36],{},"½ tsp dried oregano",[22,38,39],{},"Black pepper",[14,41,43],{"id":42},"method","Method",[45,46,51],"cook-step",{"cue":47,"diagram":48,"number":49,"title":50},"The tomatoes form a wet pulp.","chop","1","Prepare tomatoes",[52,53,54],"p",{},"Grate tomatoes into a bowl, discarding most skin. Beat eggs separately.",[45,56,61],{"cue":57,"diagram":58,"number":59,"title":60},"Most free water has evaporated.","sauce","2","Reduce the pulp",[52,62,63],{},"Heat oil over moderate heat. Add tomato and oregano and simmer for 8–12 minutes, stirring often.",[45,65,70],{"cue":66,"diagram":67,"number":68,"title":69},"Egg is visible throughout the thickened tomato.","stir","3","Stir in eggs",[52,71,72],{},"Lower the heat. Add beaten eggs and fold gently for 2–3 minutes until they form soft curds.",[45,74,79,82],{"cue":75,"diagram":76,"number":77,"title":78},"Feta remains in small pieces rather than melting completely.","assemble","4","Add feta",[52,80,81],{},"Fold in feta, warm briefly, and finish with pepper. Taste before adding salt.",[52,83,84,88],{},[85,86,87],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[90,91,93,96,99],"guide-notes",{"title":92},"Equipment & heat",[14,94,92],{"id":95},"equipment-heat",[52,97,98],{},"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.",[52,100,101,104],{},[85,102,103],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[90,106,108,111],{"title":107},"Troubleshooting",[14,109,107],{"id":110},"troubleshooting",[52,112,113],{},"A watery plate means the tomato needed longer reduction. Salty feta may supply all the salt needed.",[90,115,117,120,123],{"title":116},"About this version",[14,118,116],{"id":119},"about-this-version",[52,121,122],{},"A tomato-and-egg dish with several regional names. This version adds feta at the end to retain its texture.",[52,124,125],{},"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":127,"searchDepth":128,"depth":128,"links":129},"",2,[130,131,132,133,134],{"id":16,"depth":128,"text":17},{"id":42,"depth":128,"text":43},{"id":95,"depth":128,"text":92},{"id":110,"depth":128,"text":107},{"id":119,"depth":128,"text":116},15,"Tomato, soft scrambled egg, and crumbled feta.","Easy",[139,142,144,146,147,149],[140,141],"induction","nonstick",[140,143],"steel",[145,141],"gas",[145,143],[148,141],"electric",[148,143],"md","On a plate",{},true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Fstrapatsada",10,"Greece",[159,160,161],"menemen","tomato-and-egg-stir-fry","soft-scrambled",{"title":5,"description":136},"strapatsada",[165,168],{"title":166,"url":167},"Nigella Lawson — strapatsada","https:\u002F\u002Fwww.nigella.com\u002Frecipes\u002Fstrapatsada",{"title":169,"url":170},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fstrapatsada",[174,175],"Creamy","Tender",[177,178,179],"20–24 cm frying pan","Silicone spatula","Small bowl","mY09Z1r0di1brDDRb1PNeVQtCl_o9Ogga8o3GaQ-NaI",1791339490824]