Greek Scrambled Eggs - Strapatsada - 30 days of Greek food

Greek Scrambled Eggs - Strapatsada

A classic Greek dish that combines simple, fresh ingredients into a flavorful, satisfying meal. Perfect for breakfast, brunch, or a light dinner, strapatsada is quick to prepare and celebrates the flavors of ripe tomatoes and creamy feta.

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Prep Time 10

Cook Time 10

Course Appetizer, Breakfast, Main Course, Side Dish

Cuisine Greek, Mediterranean

Servings 4

Calories 316 kcal

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.

Notes

When tomatoes are out of season, substitute fresh tomatoes with high-quality canned diced tomatoes and tomato paste. For 6 eggs, you need 1 can (about 14oz / 400gr) and 1 tablespoon tomato paste.

Nutrition

Calories: 316kcalCarbohydrates: 8gProtein: 17gFat: 24gSaturated Fat: 8g

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