Description
Strapatsada is a classic Greek dish featuring soft scrambled eggs cooked with a rich tomato sauce and topped with crumbled feta cheese and fresh parsley. This quick and flavorful recipe combines fresh tomatoes, garlic, and tomato paste to create a comforting breakfast or light meal perfect for any time of day. Served with crusty bread, Strapatsada offers a deliciously creamy and savory experience with a Mediterranean twist.
Ingredients
Egg Mixture
- 5 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Tomato Sauce
- 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
Finishing Touches
- 1/2 cup crumbled feta cheese
- 1 tablespoon minced fresh parsley
- Crusty bread, for serving
Instructions
- Prep the eggs. In a medium bowl, add the eggs along with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Beat the mixture until smooth and homogenous, ensuring the eggs are fully combined for a creamy texture.
- Sauté the fresh tomatoes. Heat 2 tablespoons of extra virgin olive oil in a large (10 to 12-inch) nonstick skillet over medium heat. Add the halved or quartered cherry tomatoes, season lightly with salt, and cook, stirring occasionally, for 5 to 7 minutes until the tomatoes soften, begin to brown, and release their juices.
- Finish the tomato sauce. Add the minced garlic to the skillet and sauté with the tomatoes just until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and 2 tablespoons water. Cook together for 2 to 3 minutes, stirring to meld the flavors and slightly thicken the sauce.
- Cook the eggs. Reduce the heat to medium-low. Pour the beaten eggs into the skillet with the tomato sauce. Gently stir the mixture with a spatula, cooking slowly to form soft, pillowy curds. Take care not to overcook; the eggs should be just set and creamy.
- Finish and serve. Remove the pan from the heat and immediately sprinkle the crumbled feta cheese evenly over the eggs. Garnish with the minced fresh parsley. Serve the Strapatsada hot with thick slices of hearty crusty bread for scooping the tomato and feta-infused eggs.
Notes
- Use fresh, ripe cherry or grape tomatoes for the best flavor and sweetness.
- Adjust salt carefully, as feta cheese can be salty.
- Serve immediately for best texture and flavor; eggs will continue to cook slightly off the heat.
- Try adding a pinch of crushed red pepper flakes if you like a bit of heat.
- Crusty bread is traditional for dipping; you can also enjoy it with pita or other Mediterranean breads.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Greek
