Preparing strapatsada is quick and easy: the chopped or pureed tomatoes are cooked in a frying pan with olive oil and pepper until they become a thick sauce. The beaten eggs are then added and stirred to a boil. Feta cheese can optionally be added just before turning off the heat (salt is usually not necessary if feta is used). Oregano, thyme or other dried herbs can be used as seasoning.
The dish is especially popular in the summer, when fresh tomatoes abound.
- Niovi Fotinatou-Kabitsi, "Traditional Kefalonian Recipes", DEKKA publications, Argostoli 2001.