Strapatsada, a Greek dish of perfectly scrambled eggs with tomatoes and feta, is a simple, one-pan meal that comes together fast. With just a few pantry staples and a good skillet, you can recreate this traditional Greek Strapatsada recipe in no time.
Strapatsada is a perfect example of Greek culinary philosophy—celebrating fresh, seasonal ingredients and transforming them into something greater than the sum of their parts.
The secret to this recipe’s irresistibility lies in the sauce. While strapatsada is traditionally made with grated fresh tomatoes, I like to combine cherry tomatoes with tomato paste to give it a deeper flavor profile. The briny saltiness of crumbled feta and the creamy richness of the eggs complement the sweet and savory tomato. A sprinkle of fresh parsley and a side of crusty bread make it a meal you’ll want to savor over and over again.
Whether enjoyed alone or shared, strapatsada is more than just a dish—it’s a celebration of simplicity and resourcefulness.
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What is Strapatsada?
Strapatsada (στραπατσάδα), also known in some regions as kagianas (καγιανάς), is a traditional Greek recipe with humble beginnings. Thought to have originated as a quick, resourceful meal in rural households, it highlights the ingenuity of Greek home cooks who made nourishing, flavorful meals with simple, seasonal ingredients.
The name strapatsada comes from the Italian word strapazzare, meaning “to scramble”— a fitting description of the dish’s signature technique of gently scrambling eggs with tomatoes. Its charm lies in its simplicity: soft, creamy scrambled eggs infused rich tomato flavor and finished with tangy crumbled feta.
People throughout Greece enjoy strapatsada, but it is particularly common in agricultural regions like the Peloponnese and Greek islands, where tomatoes, extra virgin olive oil, and fresh eggs are abundant during the summer months. It’s a reflection of Greece’s deep connection to its land and seasonal produce.
Traditionally, it’s served as a breakfast or brunch dish, but strapatsada is equally at home on the table for a light lunch or dinner. Its versatility and quick preparation make it the perfect go-to meal for any time of day.
Ingredients for Strapatsada
Strapatsada comes together in just 20 minutes and requires only a handful of ingredients to make. Using a good non-stick skillet will yield the perfect soft scrambled egg texture with no-fuss clean up.
- Eggs: Salt and beat the eggs together before you start the tomato sauce. Letting the salted and beaten eggs rest will yield an even more tender and moist result.
- Extra-virgin olive oil: This is the fat of choice for most Greek cooking and its fruity and pungent flavor profile is the perfect foundation for this recipe. To make a dish with the flavors of the Greek islands, try it with Koroneiki olive oil from Crete!
- Fresh Cherry or Grape Tomatoes: This is the one ingredient that makes this version of Strapatsada really stand out. The key to bringing out the most flavor is to sauté the fresh tomatoes until they are slightly caramelized.
- Garlic: I incorporate some finely minced garlic into the tomato sauce. It adds just the right amount of garlicky goodness to this recipe.
- Double-Concentrated Tomato Paste: This recipe uses 2 tablespoons of rich, double-concentrated tomato paste loosened with the same amount of water to achieve the best flavor.
- Feta Cheese: The iconic Greek cheese, crumbled feta brings a salty and briny punch to compliment the sweet, rich tomato sauce and creamy soft scrambled eggs.
- Fresh herbs: The final garnish of fresh herbs is the perfect finish to this recipe. Adding a bright, fresh flavor to this dish, the best herbs to use are fresh parsley, basil, or dill.
How to Make Strapatsada
The print-friendly recipe is just below, but here is how to make Strapatsada step-by-step for those of us who are more visual:
- Prep the eggs. Add 5 large eggs to a medium bowl with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper and beat until smooth.
- Sauté the fresh tomatoes. In a large (10- to 12-inch) nonstick skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 cup halved or quartered cherry or grape tomatoes and season them lightly with salt. Cook, stirring occasionally, until the tomatoes soften and begin to brown and release their juices, 5 to 7 minutes.
- Finish the tomato sauce. Add 1 minced garlic clove and sauté with the cherry tomatoes just until fragrant, about 1 minute. Add 2 tablespoons tomato paste and 2 tablespoons water to the skillet. Stir well and cook for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Cook the eggs. Lower the heat to medium-low. Pour the seasoned eggs into the skillet with the tomato sauce. Gently stir, cooking slowly until the eggs are just set and form soft, pillowy curds. Be careful not to overcook.
- Finish and serve. Remove the pan from the heat and sprinkle 1/2 cup crumbled feta cheese over the top and then 1 tablespoon minced fresh parsley. Serve immediately with thick slices of hearty, crusty bread.
Strapsada Tips
I’ve made these scrambled eggs countless times, and a few essential tips make all the difference when preparing Strapatsada at home:
- Start with Quality Ingredients: This simple dish is only as good as the ingredients you use, so prioritize quality in every ingredient. Opt for ripe cherry or grape tomatoes that are fragrant and deep red in color. Their natural sweetness and juiciness are key to the dish’s flavor. Using a high quality, extra virgin olive oil is non-negotiable. Its richness and depth of flavor serve as the flavor foundation for this dish.
- Don’t Overcook the Eggs: The hallmark of a perfect Strapatsada is its creamy, soft scrambled eggs. Cook them gently over medium-low heat, stirring constantly, until they’re just set. Aim for a texture that’s moist, pillowy, and silky—never dry or rubbery. Patience is essential, as rushing this step can compromise the dish’s delicate texture. Remember that they’ll continue to cook in the pan’s residual heat even once the heat is off!
- Serve with Great Bread: Thick slices of hearty, country-style bread are a must. Choose a loaf with a crisp crust and a rustic, chewy texture. The bread isn’t just a side dish—it’s your tool for scooping up the tender, tomato- and feta-infused eggs.
Ways to Make Greek Eggs Your Own
Just like with Shakshuka, there are many small swaps you can make to Strapsada to suit what you happen to have on hand.
- Fresh or canned tomatoes: While this recipe features both fresh cherry tomatoes and tomato paste, you can substitute with all grated fresh tomatoes or crushed tomatoes from a can. You will want to reduce the fresh or canned tomatoes to cook them down into a thicker sauce so they’re not watery.
- Herbs: The best herb for this dish is whatever you can get fresh and in season. Parsley is my go-to, but basil, dill, or even mint are all lovely with Strapatsada.
- Spice: While Strapatsada is not typically made with additional spices, adding a touch of red crushed chili or Aleppo pepper is lovely if you like a little heat.
- Cheese: Feta cheese is one of the mainstays of this dish, but if you are unable to get feta cheese you can try substituting it with goat cheese or ricotta cheese. Just season it with additional salt to taste.
What to Serve with Strapatsada
Strapatsada is one of those meals you could gladly eat any time of day. If you decide to serve it for breakfast or brunch it is delicious with fresh orange juice and Greek Iced Coffee.
To make Greek eggs the center of a larger meal pair this recipe with Greek Salad (Horiatiki) and some good, crusty No-Knead Olive Bread. Want to add something sweet to the menu? Try Portokalopita, a custardy Greek cake made with honey-orange syrup.
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Çılbır: Turkish Poached Eggs
Strapatsada (Greek Tomato Feta Scrambled Eggs)
Ingredients
- 5 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup cherry or grape tomatoes, halved or quartered depending on size
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 2 tablespoons water
- 1/2 cup crumbled feta cheese
- 1 tablespoon minced fresh parsley
- Crusty bread, for serving
Instructions
- Prep the eggs. Add the eggs to a medium bowl with salt and pepper and beat until smooth.
- Sauté the fresh tomatoes. In a large (10 to 12-inch) nonstick skillet, heat extra-virgin olive oil over medium heat. Add the prepared cherry tomatoes and season lightly with salt. Cook for stirring occasionally, until the tomatoes soften and begin to brown and release their juices, 5 to 7 minutes.
- Finish the tomato sauce. Add the minced garlic and sauté with the cherry tomatoes just until fragrant, about 1 minute. Add the tomato paste and water to the skillet. Stir well and cook for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Cook the eggs. Lower the heat to medium-low. Pour the seasoned eggs into the skillet with the tomato sauce. Gently stir, cooking slowly until the eggs are just set and form soft, pillowy curds. Be careful not to overcook.
- Finish and serve. Remove the pan from the heat and sprinkle crumbled feta cheese over the top and then the minced parsley. Serve immediately with thick slices of hearty, crusty bread for scooping up the tomato and feta-infused eggs.
