Strapatsada with a Chickpea Rice Salad
Description
Strapatsada—a Greek dish of tomatoes, feta, and scrambled eggs—is served over brown rice studded with chickpeas, olives, and a lemon and tahini sauce for a hearty meal.
Ingredients
•
2 medium tomatoes, cored
•
1 tablespoon olive oil
•
3 cloves garlic, minced
•
6 large eggs, lightly beaten
•
3/4 teaspoon salt, divided
•
1/2 teaspoon ground black pepper, divided
•
1/4 cup crumbled feta cheese
•
1 tablespoon chopped fresh oregano
•
3 cups hot cooked brown rice
•
1 (15 ounce) can chickpeas, rinsed and drained
•
1/4 cup pitted Kalamata olives, chopped
•
3 tablespoons chopped fresh parsley
•
2 teaspoons lemon zest
•
3 tablespoons lemon juice
•
2 tablespoons tahini
Directions
1
Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
2
Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
3
Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
4
Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.