Strapatsada (Greek Scrambled Eggs with Tomatoes and Feta)
A quick, rustic Greek breakfast of gently scrambled eggs cooked into a bright tomato sauce and finished with salty feta and fresh parsley. Ready in about 20 minutes and perfect with crusty bread.
AI image20 min
start to finish
8 min
hands on
Easy
difficulty
3
servings
Ingredients
Contains egg, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
220 kcal11g protein8g carbs16g fat
An estimate, not a lab analysis.
Method
Crack the eggs into a medium bowl, add a pinch of salt and pepper, and beat lightly with a fork until just blended.
Heat the olive oil in a 10-inch (25 cm) nonstick or well-seasoned skillet over medium heat.
Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent.
Reduce heat if the onion starts to brown; you want sweetness, not caramelization.
Stir in the minced garlic and cook until fragrant.
About 30 seconds — watch carefully so the garlic doesn't burn.
Add the chopped tomatoes (or canned crushed tomatoes), dried oregano and sugar (if using), stir to combine, and bring to a gentle simmer.
Simmer the tomato mixture, uncovered, until it thickens slightly and the flavors concentrate.
Leave a little loose sauce — it should be saucy enough to coat the eggs.
Taste and season the tomato base with salt and freshly ground black pepper.
Reduce the heat to low and pour the beaten eggs evenly over the tomato mixture.
Using a spatula, stir gently and continuously to form soft curds, cooking until the eggs are just set but still creamy.
Remove from heat a little earlier than you think — residual heat will finish the eggs.
Sprinkle the crumbled feta over the eggs and fold once or twice to warm the cheese through.
Stir in the butter (if using) and chopped parsley, then transfer the strapatsada to a serving dish.
Serve immediately with crusty bread for scooping.
Worth knowing
- If your tomatoes are very acidic, add the optional sugar a little at a time and taste.
- For a smokier flavor, add a pinch of smoked paprika with the oregano.
- To make individual portions, divide the tomato base among oven-safe ramekins, make wells for the eggs, add beaten eggs, and bake at 350°F (180°C) for 10–12 minutes.
- Substitute ricotta or a mild goat cheese for feta if you want less salt; add a pinch more salt if you do.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VegetarianQuickBudgetKid friendly
Watch someone make it
A different recipe for the same dish, by a cook who has spent years on it.
More Greek cooking
An original Restaurant Pro recipe — our own composition in the idiom of Greek cooking, not any restaurant's recipe. Written to be vegetarian as listed.