Greek
⭐ Highly Rated
30 minmedium
GreekBrunch
Recipe Story
origins & traditionsStrapatsada is a classic Greek breakfast and brunch dish that transforms simple scrambled eggs into something extraordinary. Fresh tomatoes are sautéed with olive oil and garlic until they break down into a rustic sauce, then eggs are gently scrambled into the mixture along with crumbled feta cheese. The result is creamy, slightly tangy eggs with bursts of tomato flavor and salty feta throughout. This one-pot dish is popular throughout Greece, especially during summer when tomatoes are at their peak. Often served with crusty bread for dipping, it represents the Greek philosophy of creating magnificent meals from humble ingredients. The dish is infinitely adaptable - some regions add peppers, others include oregano or basil, and it can be made spicier with red pepper flakes. Whether enjoyed as a hearty breakfast or a light brunch, strapatsada showcases the Mediterranean love for fresh, simple ingredients prepared with care.
Instructions
step by step0/8 done
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add diced tomatoes to the skillet with a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until tomatoes break down and release their juices. Use a wooden spoon to mash them slightly for a chunkier texture.
While tomatoes cook, crack eggs into a bowl and whisk lightly with black pepper. Do not add salt yet as feta will provide saltiness.
Once tomatoes have formed a thick sauce, reduce heat to medium-low. Pour in the beaten eggs.
Let eggs sit undisturbed for 30 seconds, then gently stir with a rubber spatula, pulling from edges to center. Continue cooking and stirring gently until eggs are softly scrambled but still creamy, about 2-3 minutes.
Remove from heat when eggs are almost done - they will continue cooking from residual heat. Immediately crumble feta cheese over the top and gently fold in.
Sprinkle with fresh oregano and basil. Taste and adjust seasoning if needed.
Serve immediately with warm crusty bread, drizzled with extra olive oil if desired.
Strapatsada - Greek Scrambled Eggs with Tomato and Feta
4.0 (27)
Traditional Greek breakfast dish featuring fluffy scrambled eggs cooked with fresh tomatoes, crumbled feta cheese, and aromatic herbs. A beloved comfort food perfect for leisurely weekend brunches.
easy
25 min
4 servings
Ingredients
0 of 10 checked
Main Ingredients
- 8 pieces eggs, beaten
- 4 pieces tomatoes, diced
- 3/4 cups cheese-feta, crumbled
- 3 tablespoons olive-oil
Aromatics
- 3 cloves garlic, minced
Herbs & Spices
- 1 teaspoons oregano, fresh, chopped
- 1 teaspoons basil, fresh, chopped
- 1/2 teaspoons black-pepper, freshly ground
- 1/2 teaspoons salt
For Serving
- 4 slices bread, toasted (optional)
Chef Tips
expert advice•For best results, use ripe, juicy tomatoes - they are the star of this dish.
•If tomatoes are not in season, use high-quality canned diced tomatoes and drain excess liquid.
•Do not overcook the eggs; they should remain soft and creamy.
•Remove from heat while still slightly underdone as they continue cooking.
•For a spicier version, add red pepper flakes with the tomatoes.
•Some Greek cooks add a splash of milk or cream to the eggs for extra richness.
•Fresh herbs make a difference - dried oregano can be used but add it while cooking tomatoes.
•This dish is best served immediately but can be held for a few minutes.
•For variation, add sautéed bell peppers or onions with the tomatoes.
•Crumbled Greek mizithra or manouri cheese can substitute for feta.
•Serve with toasted pita, crusty village bread, or even over rice for a heartier meal.
