Greek Strapatsada (Tomato & Feta Scrambled Eggs)
Greek Strapatsada is a quick and delicious Greek tomato and egg dish made with ripe tomatoes, creamy eggs, feta, oregano and extra virgin olive oil. Ready in around 25 minutes, it’s perfect for breakfast, lunch or a light dinner, served with crusty bread and olives.
What is Strapatsada?
Strapatsada is a traditional Greek dish built around two humble ingredients: ripe tomatoes and eggs. It is particularly associated with summer, when tomatoes are at their sweetest and most abundant, and is a wonderful example of Greek cooking where a few quality ingredients are allowed to shine.
The dish has different names depending on where you are in Greece. Strapatsada (Στραπατσάδα) is widely used, particularly in the Ionian Islands, and the name is believed to derive from the Italian strapazzare, referring to beaten or scrambled eggs.
Kagianas (Καγιανάς) is especially common in the Peloponnese; its name is thought to come from the Turkish kaygana, a term historically associated with egg dishes.
Recipes vary from region to region and household to household. Some are little more than tomato, egg and olive oil, while others include feta or other local cheeses, herbs, vegetables or even cured pork. The essential idea remains beautifully simple: cook ripe tomatoes until their flavour concentrates, then gently combine them with eggs.
Watch How to Make Strapatsada
Helpful Tips to Make Strapatsada
Use really ripe tomatoes. This is a recipe where the quality of the tomatoes makes an enormous difference. Ripe summer tomatoes give you the sweetest, richest flavour.
Let the tomatoes reduce properly. Cook them until most of their excess liquid has evaporated and they become thick and concentrated. This prevents watery Strapatsada.
Keep the eggs soft. Fold rather than vigorously scramble them and take the pan off the heat while they still look slightly creamy; residual heat will continue cooking them.
Crack the eggs directly into the pan. Gently breaking and folding them through creates those rustic ribbons of egg rather than a completely uniform scramble.
Add the feta towards the end. You want it to soften slightly while still leaving little pockets of feta throughout the dish.
Don't over-season too early. Feta is naturally salty, so taste after adding it before deciding whether you need more salt.
Use good extra virgin olive oil. There are so few ingredients here that the flavour of the olive oil really comes through, particularly with another drizzle just before serving.
Serve immediately. Strapatsada is at its best while the eggs are still soft and creamy, preferably with crusty bread ready to scoop everything up.
More Breakfast Recipes
Greek Strapatsada (Tomato & Feta Scrambled Eggs)
Serves: 2
Prep: 5 minutes
Cook: 15 minutes
INGREDIENTS
3 tablespoons extra virgin olive oil
3 large ripe tomatoes, coarsely grated
Sea salt and freshly cracked black pepper
4 large eggs
100 g feta, crumbled
1 teaspoon dried Greek oregano
Extra virgin olive oil, for serving
Optional to garnish
Finely chopped flat-leaf parsley
Chilli flakes
To serve
Crusty bread (gf) for dipping
Olives
INSTRUCTIONS
1. Cook the Tomatoes
Heat the extra virgin olive oil in a large frying pan over medium heat.
Add the grated tomatoes and cook for 4-5 minutes, stirring occasionally, until they have reduced, thickened and most of their liquid has evaporated.
Season to taste with sea salt and freshly cracked black pepper.
2. Add the Eggs
Crack the eggs directly into the pan over the tomatoes. Using a spatula, gently break the yolks and slowly fold the eggs through the tomato mixture, allowing them to cook gently without over-stirring. Continue folding until the eggs are just set but still soft and creamy.
3. Finish the Dish
Add the crumbled feta and dried Greek oregano, then gently fold through allowing the feta to soften slightly while still holding its shape.
Spoon onto serving plates and finish with a generous drizzle of extra virgin olive oil. Optional to add more feta, oregano and sprinkle of freshly chopped parsley or chilli flakes.
4. Serve
Serve with warm crusty bread (gf) for dipping and optionally, a few olives on the side for a traditional Greek-style breakfast or lunch.
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Margaret Pahos @CreateCookShare
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