2 grated tomatoes
1 finely chopped pepper
50 gr feta cut in cubes
2 tbsp olive oil
4 thin slices of Mykonian loutza
4 slices of rustic bread
salt, freshly ground pepper
Put the tomato and pepper in a pan, bring to a boil over medium heat and let them absorb fluids. Add the olive oil. Beat the eggs in a bowl with salt and pepper and add the tomato. Gently stir until it becomes a homogenous mixture and add the feta. Sprinkle the bread with a bit of olive oil and grill it lightly on both sides.
Once the strapatsada is cooked, spread it on each bread piece, put a slice of loutza on top and serve.
Note: In the Cyclades strapatsada is called ‘koskosela’, while the toasted rustic bread is called ‘kapira’.