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A close up of a serving of strapastada greek tomato scrambled eggs topped with crumbled feta and chopped parsley in a bowl with 2 slices of bread. Next to this is a cloth napkin and a plate of sliced bread.
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Strapatsada (Greek Tomato Feta Scrambled Eggs)

Strapatsada, a Greek recipe for soft, perfectly scrambled eggs with tomatoes and feta, is a simple, one-pan dish that comes together fast. It's traditionally eaten for breakfast but works well as a light, vegetarian lunch or dinner.
Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast, brunch
Cuisine: Greek, Greek/Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 2 people
Author: Bella Karragiannidis

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.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 391.5kcal | Carbohydrates: 10.2g | Protein: 23.4g | Fat: 29.4g | Saturated Fat: 8.1g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 14.3g | Trans Fat: 0.04g | Cholesterol: 429.3mg | Sodium: 1205mg | Potassium: 511.3mg | Fiber: 1.7g | Sugar: 5.7g | Vitamin A: 1628.6IU | Vitamin C: 16.8mg | Calcium: 82.3mg | Iron: 2.9mg

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