Name: Strapatsada
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 3 ripe tomatoes, about 300 g, grated; ¼ tsp salt; ½ tsp dried oregano; 4 eggs, about 200 g, beaten; 60 g feta, crumbled; 4 slices bread, about 120 g

Strapatsada

A Greek tomato and egg scramble with feta, cooked until soft and jammy and served with bread.

15 min total Serves 2 servings Easy

Why Strapatsada Works

Most home versions come out watery, and the fix is to cook the tomatoes down before the eggs go in. Strapatsada is a Greek dish of tomatoes and eggs, and the whole thing depends on losing the tomato juice first.

Grate the tomatoes on a coarse grater and discard the skin. This is faster than chopping and gives a pulp that cooks to a sauce in about 5 minutes. Wait until the pulp has thickened. If it is still thin when the eggs go in, the dish will weep on the plate.

Pour in the beaten eggs and stir slowly. They should set into soft curds that blend with the tomato, giving a marbled look. Crumble the feta over at the end so it softens but does not vanish.

Serve with thick slices of bread to mop up the pan. Ripe tomatoes matter more than anything else here. In winter, use a tin of chopped tomatoes and cook the sauce a little longer to thicken it.

Making Strapatsada

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Heat the oil in a frying pan. Add the grated tomato and the salt and cook for 5 minutes until thick.
Turn the heat to low. Pour in the eggs and stir slowly for 2 minutes until softly set.
Crumble in the feta and sprinkle with the oregano. Take the pan off the heat.
Toast the bread and serve with the eggs.

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Small Things That Help

Cook the tomato down until thick before adding the eggs.
Stir slowly and stop while the eggs are still soft.
Go easy on the salt, as the feta is salty.
Use ripe tomatoes, or add a pinch of sugar if they are pale.

Swaps and Variations

Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What Goes With Strapatsada

Crusty bread
Olives
Greek yoghurt
Black coffee

Storing & Reheating Strapatsada

Best eaten straight away.

Strapatsada Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

536Calories

24gProtein

38gCarbs

32gFat

4gFibre

8gSugar

1080mgSodium

Vegetarian No Added Sugar

Strapatsada

Making Strapatsada

Small Things That Help

Swaps and Variations

What Goes With Strapatsada

Storing & Reheating Strapatsada

Strapatsada Nutrition Facts

Your notes on this recipe

Cooked this? Keep a note for next time

Making Strapatsada

Small Things That Help

Swaps and Variations

What Goes With Strapatsada

Storing & Reheating Strapatsada

Strapatsada Nutrition Facts

Your notes on this recipe

Cooked this? Keep a note for next time

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