Helen Antonopoulos and her chef husband Spiro own and operate a Toronto food truck called Food Cabbie. From this small space, they serve up all manner of delicious fare at weddings, birthdays, special events and the occasional festival.
I have a nose for a good food story and noticed Helen’s posts on Twitter (she’s @foodcabbie), especially her mention of a recipe called Strapatsada and its connection with one of my favourite people: Nigella Lawson.
Soon Helen was at my house in downtown Toronto’s Kensington Market neighbourhood to cook the sweet and simple Greek egg dish that’s been in her family for generations. It’s ideal to serve at breakfast, brunch, lunch or light supper with a crisp green salad. Because tomatoes are a key ingredient, this is at its best in summer when local ones are at their seasonal peak.