Greek strapatsada scrambled eggs with tomatoes and feta Recipe
Strapatsada is a Greek-style scrambled egg dish simmered in juicy tomatoes with feta and olive oil. In Greece it’s often eaten as a late breakfast or light dinner, especially in summer when tomatoes are at their sweetest. It tastes a bit like a cross between scrambled eggs and a delicate vegetable stew, but in a Mediterranean version.
This dish captures the essence of Greek summer in a simple pan of eggs and tomatoes: sweet, ripe tomatoes slowly cooked into a rich sauce, creamy eggs, and salty feta all come together into a comforting, rustic meal that feels both homely and a bit like a holiday by the sea.
Chef's tips
Use the ripest, most flavorful tomatoes you can find – watery or bland tomatoes will give you a thin, less aromatic sauce. Don’t rush the tomato-cooking stage; letting them reduce properly is the key to intense flavor and the right consistency. Add the eggs only when the sauce is thick enough that you can briefly see the bottom of the pan when you scrape it with a spatula. Go easy on the salt at first and adjust at the end, because feta can vary a lot in saltiness.
How to serve
Serve straight from the pan, family-style, with plenty of fresh bread for scooping up the eggs and sauce. Add a small plate of olives, sliced cucumber, and bell pepper on the side for a simple Greek-style spread. It also works well as a brunch centerpiece alongside a green salad dressed with lemon and olive oil.
Ingredients
- eggs - 4 pieces
- tomatoes medium, ripe - 3 pieces
- feta cheese real feta from sheep’s milk or a sheep-and-goat blend - 80 g
- olive oil preferably extra virgin - 2 tablespoons
- garlic finely chopped or grated - 1 clove
- salt use sparingly, feta is salty
- pepper freshly ground
- sugar to balance the acidity of the tomatoes - 0.5 teaspoons
- oregano dried, optional - 0.5 teaspoons
- bread for serving, preferably white or country-style - 2 slices
Preparation
- Scald the tomatoes with boiling water, peel off the skins, cut into quarters and remove the hard cores, then dice finely, collecting all the juices.
- Heat the olive oil in a pan over medium heat, add the garlic and fry for about 30–40 seconds, stirring, until it becomes very fragrant but does not brown.
- Add the chopped tomatoes along with their juice, then add the sugar, a pinch of salt and pepper, and the oregano if using. Cook over medium heat for 8–10 minutes, stirring from time to time, until the tomatoes thicken into a dense sauce and, when you run a spatula through the center of the pan, the bottom stays visible for a moment.
- In a bowl, lightly beat the eggs with a fork just until the yolks and whites are combined; do not whip them until foamy.
- Reduce the heat under the pan to medium-low, pour the eggs into the tomatoes and gently stir with a spatula, drawing the mixture from the edges toward the center for 3–5 minutes, until the eggs are set but still slightly creamy.
- Crumble the feta with your fingers into small pieces and add to the pan, then gently stir for about 1 more minute, just until the cheese is heated through but not completely melted.
- Taste and adjust the seasoning with more pepper and a little salt if needed. Serve immediately, hot, with slices of bread for dipping into the sauce.
Storage
Resztki przechowuj w szczelnym pojemniku w lodówce i zjedz najpóźniej następnego dnia, delikatnie podgrzewając na patelni na małym ogniu z łyżką wody lub oliwy. Danie najlepiej smakuje świeże, bo jajka po podgrzaniu mogą być bardziej suche.
