Strapatsada: Greek Scrambled Eggs with Tomato vs Testi Kebabı (Pottery Kebab)

Both dishes build on olive oil, onion, tomato and oregano, but use them in very different ways. In Strapatsada, softened onion and tomatoes simmer briefly into a thickened sauce, then eggs are gently scrambled in until just set, moist and creamy, with crumbled feta folded in for a salty tang. Testi Kebabı instead bakes cubed lamb with tomato, bell peppers, garlic, tomato paste and thyme for three hours in a dough-sealed clay pot, yielding very tender meat in its own juices. There, the egg is only brushed over the dough seal.