Soft, creamy eggs with rich tomatoes, sweet peppers, and tangy feta in every bite!
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.
One of my favorite things in the summertime are the tomatoes in Greece, and sometimes a big pan of strapatsada is always so comforting when we come back from the beach. It comes together in about twenty minutes and is packed with so much rustic Mediterranean flavor. It always hits the spot. This will definitely be your new favorite way to make scrambled eggs.
Why You’ll Love This Greek Strapatsada
Soft, creamy scrambled eggs
Fresh, savory, herby
Rich, garlic tomato sauce
Sweet roasted red peppers
Tangy, salty, warm feta
What are the ingredients for Strapatsada?
Extra virgin olive oil creates a rich base for the tomatoes and eggs.
Onion becomes soft and lightly golden, adding subtle sweetness and savory depth.
Garlic brings warm, aromatic flavor to the tomato and pepper mixture.
Ripe tomatoes are grated to create the rustic, juicy, jammy base for the dish and cook down into a rich, concentrated sauce. Fresh, ripe tomatoes give strapatsada its best flavor. Grating the tomatoes creates the perfect rustic texture while leaving most of the skin behind. However, crushed canned tomatoes will work, too. San Marzano tomatoes are the best canned tomato.
Roasted red peppers add sweet, smoky flavor and tender texture that complement the tomatoes. Drain jarred roasted red peppers well before chopping.
Dried oregano brings earthy Greek herbiness and aroma to the tomato mixture.
Crushed red pepper flakes add a touch of heat that balances the sweet tomatoes and peppers.
Honey can be added for a hint of sweetness if the tomatoes are especially acidic or if you use canned tomatoes.
Salt and freshly ground black pepper enhance the tomatoes, peppers, and eggs while bringing all of the flavors together.
Eggs cook slowly in the tomato mixture, creating soft, creamy curds that soak up all the delicious flavors of the sauce.
Feta cheese adds creamy, salty, tangy bites throughout the eggs. Use a good-quality block of Greek feta and crumble it yourself for the best flavor and texture. Here’s my favorite brand!
Fresh parsley brings fresh herby flavor and a pop of color to the finished dish. If you don’t have fresh parsley, fresh basil or dill can be used instead of parsley, or you can use a combination of fresh herbs.
What will I need for serving?
Extra virgin olive oil adds a rich, silky finish when drizzled over the warm eggs.
Toasted pita or crusty bread is perfect for scooping up the creamy eggs and rich tomato sauce.
How do I prepare the tomatoes?
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.
Do I start with the tomato and pepper base?
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. Then, 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.
How long do I cook the tomatoes and peppers?
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 to adjust the seasoning, keeping in mind that the feta will add saltiness.
Do I scramble the eggs before adding to the tomato mixture?
Be sure to 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. 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.
When do I add the feta and herbs?
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.
How do I serve Strapatsada?
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. Kali Orexi!
What’s the best type of canned tomatoes to use?
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.
Can I make this ahead?
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.
What’s the best way to store strapatsada?
Cooked strapatsada can be refrigerated for up to 2 days. Reheat it gently over low heat so the eggs do not become dry.
Can I freeze this dish?
Freezing the completed egg dish is not recommended. However, you can freeze the cooked tomato and roasted red pepper mixture without the eggs, feta, or herbs for up to 3 months.
Can I make this for a large crowd?
You can easily double this recipe for a larger breakfast or brunch. Use a very large skillet so the tomatoes have enough room to reduce properly.
Do you have more egg dishes?
Greek Horta Tsigariasta with Eggs (Braised Greens & Olive Oil)
Eggs with Spinach & Feta Sauce (low-carb)
Zucchini, Feta, & Egg Casserole (Low-carb)
Freezer Friendly Egg Sandwiches
A Greek Breakfast Ready in 15 Minutes! Eggs & Pasturma
Quick Stovetop Briam with Eggs: Ratatouille Shakshuka
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.
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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! 😊🇬🇷