Strapatsada is the ultimate Mediterranean comfort food – a quick, easy, and versatile dish bursting with ripe tomatoes, fresh herbs, and creamy eggs. Perfect for breakfast, brunch, or a light dinner, it’s bursting with fresh and bold Greek flavors!
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What is strapatsada
Strapatsada, also known as kagianas, is a traditional dish made with simple ingredients like eggs, tomatoes, olive oil, and often feta cheese. It’s a rustic, flavorful meal, popular across Greece because it is quick to prepare, making it a go-to recipe for breakfast, brunch, or a light meal.
Its name comes from the Italian word strapazzare, meaning "to scramble," reflecting its effortless preparation.
Why this recipe works
Simple ingredients: Strapatsada is a recipe that stands the test of time. Its simplicity is its charm: just a handful of fresh ingredients come together in a skillet to create something truly satisfying.
The juicy tomatoes meld into a luscious sauce, infusing every bite with vibrant Mediterranean flavors, while the eggs cooked to your preferred texture are silky and soft or firm and hearty.
Bursting with flavor: The natural sweetness of ripe tomatoes balances perfectly with the savory richness of eggs and the feta’s tanginess.
Nutritious: Packed with protein, vitamins, and healthy fats, it’s a wholesome option for any meal.
Quick and easy: From prep to plate in under 20 minutes, this dish is perfect for busy schedules.
Versatile: The adaptability of this dish is unmatched; whether served plain, paired with crumbled feta, or elevated with seasonal vegetables, it’s a canvas for creativity. And the best part? It’s quick, nutritious, and works any time of day.
It works equally well as a hearty breakfast, a casual brunch, or a quick light dinner.
The Mediterranean way of eating
This dish perfectly embodies the Mediterranean way of eating, a celebrated approach to food that prioritizes fresh, wholesome, and minimally processed ingredients.
At its heart are seasonal vegetables like ripe tomatoes, bursting with natural sweetness and rich in antioxidants. These are complemented by healthy fats, such as extra virgin olive oil, which enhances flavor and provides numerous cardiovascular benefits. The eggs introduce a high-quality protein source, making the dish both light and satisfying—a meal that energizes without weighing you down.
To elevate the dish further, aromatic herbs like basil, oregano, thyme, or basil are often added, infusing it with vibrant, earthy flavors. This harmonious combination of ingredients ensures a nutrient-packed meal that aligns with the principles of a balanced way of eating.
The recipe's history
Not interested in food history? No problem! Jump to Recipe
In Greece, strapatsada and kagianas are the same dishes but have different names.
Strapatsada, comes from the Italian word strapazzare (to scramble or beat). This term is used in regions more influenced by Venetian or Italian culture, such as the Ionian Islands and parts of Western Greece.
On the other hand, the term kagianas likely derives from the Turkish word kaygana, which traveled to Greece during the Ottoman era. It is most commonly used in areas like the Peloponnese, where Turkish influence was strong. In these regions, the dish consists of eggs with tomatoes and, occasionally, onion, potatoes, or other vegetables. Sometimes it’s enriched with cured meat (pasto, siglino) or cheese (such as feta or sfela).
Finally, the Greeks of Constantinople (modern-day Istanbul) brought to Greece (after their expulsion from the city ) a variation known as "menemen", a dish featuring eggs scrambled with tomatoes and green peppers, often spiced with a hint of chili for an extra kick.
While the dish may have been inspired by Turkish (and Persian) influences, its Greek identity shines through. It’s traditionally enjoyed across the country, with regional twists that reflect local ingredients and flavors.
Key ingredients
Let’s see together what you need:
Tomatoes: Use fresh, ripe tomatoes in summer. In the winter, it can be prepared with concentrated tomato juice (passata) or canned diced tomatoes.
Eggs: The fresher, the better for fluffy results. If you can find free-range or bio, go for it!
Olive Oil: The best extra virgin olive oil you can find (Greek of course!).
Herbs: The traditional Greek version uses primary oregano and/or thyme. If you can find throubi (ask for winter or summer savory) in a Mediterranean store or online, I highly recommend using it.
Savory is a Mediterranean herb with a strong, peppery, and slightly earthy flavor. Throubi (the Greek name) is often used in Greek cooking to season meats, vegetables, and legumes, and it pairs beautifully with olive oil and lemon. The herb is also known for its digestive benefits and is sometimes added to teas or infusions. Its bold flavor is similar to thyme or oregano, making it a staple in Greek kitchens.
Optional add-ins – Feta cheese: For the post’s recipe I used feta cheese just like I serve it in my home (my mother’s home and my grandparent’s home, etc). However, there are endless variations (see substitutions and variations below).
Meal prepping this recipe
Strapatsada is ideal for meal prep! Pre-cook the tomato sauce and store it in the fridge for up to three days. When you’re ready to make strapatsada, simply reheat and stir in freshly beaten eggs for a quick, hot meal.
So easy and so delicious!
Substitutions and variations
There are hundreds of variations according to seasons, local ingredients, and your appetite. Let’s start with the most popular.
Cheese: I use feta cheese for my recipe but you can add the cheese you like and the quantity you prefer. I want to taste the eggs so I don’t add too much feta cheese.
Herbs: In Greece, we add onion and sometimes garlic too. Why not?
Swap oregano/thyme for basil, mint, or the herbs you like.
Vegetables: Peppers are popular but you may add the vegetable or a combo of your choice.
Protein Add-Ons: Artisanal cured meats like "siglino", "pasto" from Peloponesse, or "apaki" from Crete. You can also stir in cooked artisanal sausage, ham, or even leftover chicken.
Vegan version: I asked a friend about the best vegan version for this recipe. So, her recommendation is to replace eggs with tofu crumbles and add a pinch of turmeric for color. If you try it, let me know.
How to make strapatsada
STEP#1 Prepare the tomatoes: The tomatoes (fresh or canned) should be diced, not crushed or grated. Remove excess seeds and juices from fresh tomatoes, if necessary.
STEP#2 Make the tomato sauce: In a large skillet, stir in the diced tomatoes occasionally and cook until the tomatoes soften, their juices evaporate, and they caramelize into a thick, rich sauce.
STEP#3 Prepare the eggs: Meanwhile, crack the eggs into a bowl, and season lightly with salt and pepper. Beat them lightly until well combined.
STEP#4 Assemble and cook the eggs the way you like: Moist and creamy or firm and fully set? Whatever you choose I’ve got you covered.
Soft scrambled eggs: Lower the heat to low and stir gently until the eggs are just set but still moist and creamy. Halfway add the crumbled feta and turn off the heat.
Hard scrambled eggs: Keep the heat to medium and stir vigorously until the eggs are firm and fully set. Halfway add the crumbled feta.
STEP#5 Serve: Garnish with a pinch of dried oregano or /and thyme if desired, and drizzle with a little extra olive oil for added flavor.
Expert tips
Choose the right tomatoes: The tomatoes should be ripe and firm, finely chopped into small pieces rather than crushed or grated. Remove the seeds and excess juices. That way your eggs won’t be watery. I don't know about you but I hate water in my eggs.
Adjust the heat whether you like soft or hard scrambled eggs. This is the trickiest part of the recipe and a way to control the texture of the eggs.
Avoid overcooking the eggs: They dry out too much and lose their fluffy texture.
Add the feta cheese at the right time: If you use feta, add it just before the eggs are fully cooked to prevent it from melting completely.
Fresh tomatoes or canned diced tomatoes? Both! When out of season, substitute fresh tomatoes with high-quality canned diced tomatoes and tomato paste. In summer, have a blast with the best tomatoes on the market.
How to serve strapatsada
Serve strapatsada warm, with crusty homemade bread, olive bread (eliopsomo), or fresh pita bread on the side. It is THE BEST breakfast to keep you full for hours but it can be an all-day meal too. An excellent light meal, a convenient lunch box for school or work, etc.
It pairs wonderfully with a crisp green salad (maroulosalata) in winter, Greek salad (horiatiki) in summer for a hearty, light meal.
How to serve leftovers
I love strapatsada leftovers! So convenient!
It can be enjoyed cold or reheated the next day. Spread it on toast or use it as a filling for wraps and sandwiches.
How to store and freeze
Store: Keep leftover Strapatsada in an airtight container in the fridge for up to 3 days.
Freeze: I wouldn’t recommend freezing it. Instead, you can make the tomato sauce and freeze it for up to 2 months. Defrost overnight and cook fresh eggs when ready to serve.
Reheating: Gently warm on the stovetop over low heat, adding a splash of water or olive oil to loosen it up.
More Mediterranean egg recipes
Greek Mediterranean egg recipes embrace simplicity, freshness, and bold flavors. Eggs are often paired with ripe vegetables, fragrant herbs, and creamy cheeses, all brought together with a drizzle of golden olive oil.
These dishes celebrate the vibrant essence of Mediterranean cooking.
Update: This post was first published in August 2017. I have updated it to enhance your reading experience, both in terms of content and photography.
However, I kept one special photo from the original post. A photo that captures a precious moment from summer vacation. It shows my two-year-old son sneaking in while I was photographing and stealing a bite straight from the pan. It’s one of my favorite pictures. The purest depiction of joy and the simple pleasure of real food.
I love your feedback. It keeps my kitchen alive and my spirits high. Save this recipe and leave your rate and comment below, or take a photo with your strapatsada and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Greek Scrambled Eggs - Strapatsada
Ingredients
- 6 large eggs
- 3 large fresh ripe tomatoes, diced or 1 can of high-quality canned diced tomatoes and 1 tablespoon tomato paste *
- ¾ cup (120g) feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon dried oregano or thyme (optional, for garnish)
Instructions
MAKE THE TOMATO SAUCE
- In a large non-stick skillet heat the olive oil over medium heat. Add the diced tomatoes and cook for 8–10 minutes. Season lightly with salt. Stir occasionally, until the tomatoes soften, their juices evaporate, and they start caramelizing into a thick, rich sauce.
PREPARE THE EGGS
- Meanwhile, crack the eggs into a bowl, season lightly with salt and pepper, and beat them lightly until well combined.
ASSEMBLE & COOK TO YOUR LIKING
- Soft scrambled eggs: Lower the heat to low. Pour the beaten eggs into the pan with the tomatoes and stir gently. When the eggs are about halfway cooked but still soft, sprinkle the crumbled feta cheese over the mixture. Turn off the heat and continue stirring gently until the eggs are just set but still moist and creamy to your preference. This should take no more than 10 minutes.
- Hard scrambled eggs: Keep the heat to medium. Pour the beaten eggs into the pan with the tomatoes and stir vigorously. When the eggs are about halfway cooked but still soft, sprinkle the crumbled feta cheese over the mixture. Continue stirring until the eggs are firm and fully set. It takes no more than 10 minutes.
SERVE
- Remove the skillet from the heat and transfer to a serving dish. Garnish with a pinch of dried oregano or thyme, if desired, and drizzle with a little extra olive oil for added flavor.
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