Strapatsada (Greek Scrambled Eggs with Tomatoes / Στραπατσάδα)

A plate of Greek strapatsada scrambled eggs with tomatoes with toast on the side.

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Strapatsada (Greek Scrambled Eggs with Tomatoes / Στραπατσάδα)

Strapatsada is the perfect summery egg dish to make with fresh, ripe tomatoes. These easy Greek scrambled eggs only require a few ingredients, yet they’re packed with intense tomato flavor. Make them for your next breakfast or brunch!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch

Cuisine: Greek

Diet: Vegetarian

Servings: servings

Calories: 372kcal

Author: Victoria

Ingredients

2 medium-to-large ripe tomatoes
2 tablespoons 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

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. Dispose of the skin once all the flesh is grated. You should have about 2 to 2 ½ cups.
Heat the oil in a medium nonstick skillet over medium heat. Add the grated tomato, season lightly with salt and pepper and cook, stirring regularly for about 20 to 25 minutes or until thickened and reduced. It shouldn’t be watery anymore. If you push some of the tomato to one side, the exposed part of the pan should not pool with liquid. The length of time will depend on how juicy your tomatoes are.
Meanwhile, beat the eggs in a bowl and season with salt and pepper. When the tomato mixture is ready, reduce the heat slightly to medium-low and add the eggs. Continue cooking, stirring regularly, for about 2 to 3 minutes or until the eggs are set but the mixture is still soft (do not overcook).
Remove from the heat and top with crumbled feta cheese and dried oregano or fresh chopped herbs. You can also drizzle with a little extra-virgin olive oil if you’d like. Serve with crusty bread (toasted or untoasted to your liking).

Notes

In my opinion, the most important tip in making strapatsada is to make sure to cook down the tomatoes enough. If they are still a bit loose and watery, your eggs won't be soft and creamy. They'll be watery too.
You can scramble the eggs less or more depending on your preference. Some people prefer very runny and loose scrambled eggs. Some people want their scrambled eggs well done. I cook mine somewhere in the middle. Just cooked enough so they are set and not raw, but not too firm either.
I love the combination of eggs, feta, and oregano. I top my strapatsada with dried oregano (easier and more flavorful than fresh oregano). If you want more color and have some fresh herbs on hand, by all means, top with fresh chopped parsley, basil, or chives.
If you don't have fresh tomatoes, you can use canned tomato products. In this case, I'd go with a high quality tomato passata or some crushed or ground peeled tomatoes. Use less than you would fresh tomatoes. You'll still want to cook them down to concentrate the flavor, but it won't require nearly as much time as it does with fresh tomatoes.

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