We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.
Traditional manestra of Santorini
For this recipe we ideally use dehydrated Santorini tomatoes, alternatively 600 gr. chopped or grated tomatoes.
Wash and grind the tomatoes in the blender.
Put them in a pot and let them boil for 10′ on medium heat.
They should almost dry out and release all their fragrance.
Add the olive oil and cook the tomato for 5 minutes.
Add 1 liter of hot water and as soon as it boils, boil for 10 minutes, then add the broken spaghetti.
Boil for 3′-4′, stirring a couple of times.
We lower the heat to stop the boiling, just enough that it boils and carefully pour the eggs 1-1 into the soup pot, without mixing them.
We want them to remain whole and to boil without disintegrating, we boil them for 3′.
Add the grated cheese and some pepper. Check if salt is needed.
Turn off the heat and let the food stand for 5′
Serve the juicy red soup in deep dishes and put 1 or 2 eggs in each portion.
Manestra-egg soup is the humble summer food of Santorini.
The winter version of the stew includes fried onion and sefukla greens
We thank Maria Pelekanou from Megalochori, Santorini, who shared the traditional Manestra – Egg Soup recipe with us.
