Watch the video
Strapatsada: Greek Scrambled Eggs with Tomatoes and Feta
Strapatsada, also known as kaggiana in Greece, is a delicious Greek scrambled egg dish made with fresh grated tomatoes, roasted red peppers, eggs, and feta cheese. The tomatoes and peppers cook down until rich and flavorful before the eggs are scrambled directly into the skillet. Serve this easy one-pan meal with toasted pita or crusty bread for breakfast, brunch, lunch, or a quick dinner.
Ingredients
- 3 tablespoons extra virgin olive oil, plus more for serving
- 1 small onion, finely chopped
- 2 garlic cloves, grated or finely minced
- 2 large ripe tomatoes, grated on the large holes of a box grater, about 2 cups
- 1 cup drained roasted red peppers, finely chopped
- 1 teaspoon dried oregano
- Crushed red pepper flakes, to taste
- 1 teaspoon honey, optional
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 large eggs
- 4 ounces feta cheese, crumbled
- ¼ cup finely chopped fresh parsley, plus more for serving
- Toasted pita or crusty bread, for serving
Instructions
Cut the tomatoes in half. Hold the cut side of each tomato against the large holes of a box grater and grate it into a bowl until only the skin remains. Discard the skins.
Heat the olive oil in a large nonstick or well-seasoned skillet over medium heat. Add the onion with a small pinch of salt and cook for 6–8 minutes, stirring often, until soft and lightly golden.
Add the garlic and cook for 30–60 seconds, until fragrant.
Add the grated tomatoes, roasted red peppers, oregano, crushed red pepper flakes, black pepper, and honey, if using. Bring the mixture to a gentle simmer.
Cook uncovered over medium to medium-low heat for 12–18 minutes, stirring occasionally, until most of the excess liquid has evaporated and the tomato mixture is thick and rich. Taste and adjust the seasoning, keeping in mind that the feta will add saltiness.
While the tomatoes are cooking, crack the eggs into a bowl and whisk just until combined.
Reduce the heat to low and pour the eggs directly into the tomato and roasted pepper mixture. Cook slowly for 3–5 minutes, stirring gently and continuously with a spatula, until soft, creamy curds form and the eggs are almost set.
Gently fold in about three-quarters of the feta and the chopped parsley. Cook for another 30 seconds, then remove the skillet from the heat while the eggs are still slightly soft. They will continue to cook from the residual heat.
Top with the remaining feta, more fresh parsley, freshly ground black pepper, and a drizzle of extra virgin olive oil.
Serve immediately with warm pita or crusty bread.
Notes
Fresh, ripe tomatoes give strapatsada its best flavor. Grating the tomatoes creates the perfect rustic texture while leaving most of the skin behind.
When ripe tomatoes are unavailable, substitute one 14- to 15-ounce can of crushed tomatoes or whole peeled tomatoes. If using whole tomatoes, crush them by hand or with a spoon before adding them to the skillet.
Cook the tomato and roasted pepper mixture until it is thick and most of the liquid has evaporated. If the mixture is still watery when the eggs are added, the finished strapatsada will be too loose.
Drain jarred roasted red peppers very well before chopping them.
The honey is optional. Taste the tomato mixture first and add it only if the tomatoes are especially acidic.
Use low heat after adding the eggs and remove the skillet from the heat while the eggs still look slightly soft. They will continue to cook in the hot pan.
Use a good-quality block of Greek feta and crumble it yourself for the best flavor and texture.
Fresh basil or dill can be used instead of parsley, or you can use a combination of fresh herbs.
The tomato and roasted red pepper mixture can be prepared up to 3 days ahead. Refrigerate it in an airtight container, then reheat it gently before adding the eggs, feta, and herbs.
Cooked strapatsada can be refrigerated for up to 2 days. Reheat it gently over low heat so the eggs do not become dry.
Freezing the completed egg dish is not recommended. However, the cooked tomato and roasted pepper mixture can be frozen without the eggs, feta, or herbs for up to 3 months.
This recipe can easily be doubled for a larger breakfast or brunch. Use a very large skillet so the tomatoes have enough room to reduce properly.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
John Boos Block B12S Maple Wood Edge Grain Cutting Board with Feet, 12 Inches Square, 1.5 Inches Thick -
J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
-
Dodoni Feta Cheese 14 oz
-
CASABREWS Ultra Espresso Machine with LCD Display, Powerful Milk Frother and Customizable Brewing Temperature, Provides Barista-Level Lattes and Cappuccinos
-
Lodge 3.6 Quart Enameled Cast Iron Covered Casserole with Lid – Dual Handles – Oven Safe up to 500° F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve – Lagoon
Great Recipe and helpful inspiring videos!
We made this dish at a cooking class in Monastiraki last fall, and loved it.
Your recipe tastes just like we remembered!
We make it so often, that now we do a really big batch of the sauce and freeze individual servings in silicone cups, so we can have a quick delicious dose of Greece anytime.
Efcharisto!
That’s wonderful! What a great way to keep a taste of Greece ready to go. So glad my recipe brings back those delicious memories. Efcharisto for sharing! 😊🇬🇷