Why You’ll Love This Recipe
Strapatsada, or Greek scrambled eggs with tomatoes, is a simple yet incredibly flavorful dish that’s perfect for breakfast or brunch. The combination of sweet, slow-cooked tomatoes, creamy feta, and fluffy eggs creates a satisfying and comforting meal. With a hint of olive oil and a sprinkle of fresh herbs, this dish is a classic Greek comfort food that’s rich, nutritious, and absolutely delicious. Serve it with crusty bread to soak up all the savory goodness!
Ingredients
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2 medium-to-large ripe tomatoes
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2 tbsp extra-virgin olive oil (plus more for drizzling, if desired)
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Kosher salt and freshly ground black pepper
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4 large eggs
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½ cup (2 ounces) crumbled feta cheese
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Chopped fresh basil, parsley, or chives (or dried oregano for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Tomatoes:
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Wash and dry the tomatoes. Cut them in half and grate them on a box grater set over a bowl, with the flesh side against the grater.
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Discard the skins once all the flesh is grated. You should have about 2 to 2 ½ cups of grated tomato.
Cook the Tomato:
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Heat the olive oil in a medium nonstick skillet over medium heat.
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Add the grated tomato to the skillet and season lightly with salt and pepper.
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Cook, stirring regularly, for 20 to 25 minutes, or until the tomato has thickened and reduced. The mixture should no longer be watery, and the pan’s exposed surface should not pool with liquid.
Prepare the Eggs:
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Meanwhile, beat the eggs in a bowl and season with salt and pepper.
Cook the Eggs:
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When the tomato mixture is ready, reduce the heat to medium-low.
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Add the beaten eggs to the skillet and cook, stirring regularly, for about 2–3 minutes, or until the eggs are set but still soft. Be careful not to overcook the eggs.
Garnish and Serve:
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Remove from the heat and top with crumbled feta cheese and dried oregano or fresh chopped herbs.
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Drizzle with extra olive oil if desired.
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Serve with crusty bread (toasted or untoasted, depending on your preference).
Servings and Timing
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Servings: 2 servings
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
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Calories: 372 kcal per serving
Variations
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Add Vegetables: You can add diced bell peppers, onions, or spinach to the tomato mixture for extra flavor and nutrition.
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Use Different Cheese: Swap feta for goat cheese or ricotta for a different creamy texture and flavor.
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Spicy Version: Add a pinch of chili flakes or a chopped fresh chili to the tomato mixture for a bit of heat.
Storage/Reheating
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Storage: While this dish is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat in a pan over low heat, stirring occasionally, until warmed through.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes, but fresh tomatoes provide a better texture and flavor for this dish.
Can I make Strapatsada with scrambled eggs instead of cooking them in the tomato mixture?
Yes, you can scramble the eggs separately and mix them with the cooked tomatoes. The traditional method, however, results in a creamier texture where the eggs cook directly in the tomato sauce.
Can I serve this with something other than bread?
Yes, Strapatsada can be served with pita bread, warm flatbreads, or even over a bed of greens for a lighter option.
Can I make Strapatsada in advance?
Strapatsada is best served fresh, but you can prepare the tomato mixture in advance and reheat it before adding the eggs.
Conclusion
Strapatsada is a delightful Greek breakfast that’s easy to make, flavorful, and full of comforting textures. The slow-cooked tomatoes with creamy eggs and feta cheese make for an indulgent yet light dish, perfect for starting your day. Whether enjoyed with crusty bread or on its own, it’s sure to become a favorite in your breakfast repertoire!
Print
Strapatsada
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Cooking
- Cuisine: Greek
- Diet: Vegetarian
Description
A delicious and comforting Greek breakfast of scrambled eggs cooked with grated tomatoes and topped with feta cheese and fresh herbs. Perfect for a light, savory meal.
Ingredients
- For the Dish:
- 2 medium-to-large ripe tomatoes
- 2 tbsp extra-virgin olive oil (plus more for drizzling, if desired)
- Kosher salt and freshly ground black pepper
- 4 large eggs
- ½ cup (2 ounces) crumbled feta cheese
- Chopped fresh basil, parsley, or chives (or dried oregano for garnish)
Instructions
- Prepare the Tomatoes: Wash and dry the tomatoes. Cut them in half and grate them on a box grater set over a bowl, with the flesh side against the grater. Discard the skins once all the flesh is grated. You should have about 2 to 2 ½ cups of grated tomato.
- Cook the Tomato: Heat the olive oil in a medium nonstick skillet over medium heat. Add the grated tomato and season lightly with salt and pepper. Cook, stirring regularly, for 20 to 25 minutes, or until the tomato has thickened and reduced. It should no longer be watery, and the pan’s exposed surface should not pool with liquid.
- Prepare the Eggs: Meanwhile, beat the eggs in a bowl and season with salt and pepper.
- Cook the Eggs: When the tomato mixture is ready, reduce the heat to medium-low. Add the eggs and cook, stirring regularly, for about 2–3 minutes, or until the eggs are set but still soft. Do not overcook.
- Garnish and Serve: Remove from the heat and top with crumbled feta cheese and dried oregano or fresh chopped herbs. Drizzle with extra olive oil if desired. Serve with crusty bread (toasted or untoasted, to your liking).
Notes
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Nutrition
- Serving Size: 1 serving
- Calories: 372
- Sugar: 7g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 375mg
