Fry for another minute, then add the chopped or grated tomatoes, and season well with salt and pepper. Stir in the paprika, sugar, vinegar and most of the dried oregano (reserve a large pinch). Fry for 10 minutes, until it starts to soften and become sticky. Heat the oil and butter in a large non-stick frying pan over a medium-low heat and add the onion and garlic. Grate the tomatoes on a coarse grater, discarding the skins. Garlic 2 cloves, peeled and finely chopped
It’s a really simple way to cook any vegetable you have – instead of the tomato, try asparagus in the spring, or courgette in the summer. Strapatsada is the Greek word – my Cypriot family would call this ntomata me avga, which really just means tomatoes with egg. You can eat it hot or at room temperature. I make it quickly for my daughters after school, but also will do it as part of a lazy brunch spread if friends or family come round at the weekend. Add a tablespoon of tomato puree for richness crumble over feta instead of halloumi. This is a recipe for four, but it scales up or down really well – divide the tomatoes and eggs and play loose with the rest as you like. It doesn’t sound like much but it’s amazing.
I grate and cook them down till they’re sweet, adding a few flavours – garlic, paprika, a bit of chilli, depending on who I’m cooking it for – before rippling in eggs right at the end. I never really did until I got older and made it with fresh tomatoes, which I have on my counter even in the depths of winter. She would make it with tinned tomatoes, because they’re versatile and cheap, and she and my sister love it. Growing up, this kind of dish would always be on the side in both of my grandmothers’ kitchens, and it’s what my mum would make on a Saturday afternoon, or for a lazy weeknight when there wasn’t much in the house. Melek Erdal is a food writer and a regular guest on Radio 4’s The Kitchen Cabinet Georgina Hayden’s strapatsada Serve all together and top with some fresh coriander and maybe a wedge of lemon or lime. While your beans are simmering, fry the egg in a separate pan and toast your bread. Fry until softened and caramelised (about 10 minutes).Īdd the baked beans, stir thoroughly and leave to simmer for a further 5 minutes on a low heat. Baked beans have infiltrated us, but we’ve infiltrated them back.įree-range organic egg 1, from the happiest chicken you knowīread of your choice (I love rye for this recipe)įry all the spices in the olive oil on a medium heat for 1 minute.įinely chop the red onion, garlic, fresh chilli and ginger and add it to the spices. My housemate’s family is from Somalia and mine is Kurdish, and this recipe is what British means to us. I’ve never felt more British than when I cook beans on toast for people. The flavour of baked beans, the sweetness and the consistency, really make the recipe – you couldn’t do this as well with any other kind of bean. It was comforting, but so good – and good for you. I made my version, adding Turkish peppers and my own kind of spices – and we just kept making it for each other back and forth, jazzing up beans. She said it was quite a Somali thing to do. One day, we didn’t have much left and my housemate at the time added spices she liked and onions, ginger and garlic to baked beans. There’s a saying in Middle East households that it’s a blessing to use everything you have, that you’re bringing fortune into your home. The limitations were an amazing time for creativity.
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