If you love a savory breakfast with plenty of flavor, you need to try this Greek strapatsada recipe (also called kagianas). This flavorful dish is made with scrambled eggs, tomatoes, garlic, onion, and feta, and is served with warm Greek pita bread for scooping up every bite!
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If you're a fan of vegetarian shakshuka, it's time to discover one of Greece's favorite breakfast dishes: Strapatsada! Both dishes feature eggs and tomatoes, but they're prepared quite differently.
In shakshuka, you cook whole eggs in seasoned tomato sauce, while strapatsada combines scrambled eggs with cooked-down tomatoes for a softer, more rustic scramble. Serve it with warm pita bread, or add spanakopita triangles for a delicious Greek-inspired breakfast or brunch.
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🔖 Ingredients & Substitutions
- Eggs: Four medium eggs.
- Tomatoes: Three ripe, medium tomatoes. If you like your eggs extra saucy, you can add another tomato.
- Onion: One quarter of a small onion, or a small shallot.
- Garlic: A few garlic cloves.
- Spices/Herbs: Salt, black pepper, oregano, and crushed red pepper for some heat (optional).
- Feta: Crumbled feta adds a creamy component to this yummy dish.
🍳 How to Prepare Strapatsada
Step 1: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 3 minutes, or until softened. Add garlic and cook for 30 seconds, until fragrant.
Step 2: Add the chopped tomatoes to the skillet and cook, uncovered, stirring occasionally, until they break down and form a thick, saucy mixture. Season with oregano, crushed red pepper, salt, and black pepper.
Pro Tip: If you don't want skins in your sauce, score the tomatoes and dunk them in boiling water for about 60 seconds, or until the skin comes off easily.
Step 3: Crack eggs into a bowl and whisk until combined. Pour into the pan and gently scramble until still soft and creamy. Stir in feta, then turn off the heat.
🍽 What to Serve with Strapatsada
Serve the strapatsada warm, topped with extra crumbled feta, chopped fresh parsley, kalamata olives, and a drizzle of good olive oil. Pair it with warm pita bread or sourdough bread for scooping up the saucy eggs and tomatoes.
Strapatsada makes a delicious breakfast or brunch, but it's also satisfying enough for a quick lunch or lighter dinner.
🤷🏻♀️ FAQs
Can I Use Canned Tomatoes?
Yes, especially when fresh tomatoes are not in season. Drain them well and cook them down until the mixture is thick and saucy.
Can I Make Strapatsada Ahead of Time?
Strapatsada is best served fresh, but you can prepare the tomato mixture ahead of time and refrigerate it. Reheat it gently, then add the eggs and feta just before serving.
👩🏼🍳 Pro Tips
- Use ripe, juicy tomatoes. Since tomatoes are the foundation of strapatsada, the better the tomatoes, the better the strapatsada.
- Don't rush the tomatoes. Cook them until they've broken down into a thick, saucy mixture, but don't let them cook until dry.
- Don't overcook the eggs. Cook them until just set; they'll continue to cook from the residual heat.
- Crushed red pepper gives strapatsada a subtle kick, but you can adjust the amount based on how spicy you like your eggs.
- Store leftover strapatsada in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat or in the microwave until warmed through. Keep in mind that the eggs may become firmer after refrigeration and reheating.
🥚 More Egg-Based Breakfast Recipes
If you enjoy this strapatsada recipe, check out these other delicious egg breakfast ideas.
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📖 Recipe
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Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 3 minutes, or until softened. Add garlic and cook for 30 seconds, until fragrant.
- Add the chopped tomatoes to the skillet and cook, uncovered, stirring occasionally, until they break down and form a thick, saucy mixture. Season with oregano, crushed red pepper, salt, and black pepper.
- Crack eggs into a bowl and whisk until combined. Pour into the pan and gently scramble until still soft and creamy. Stir in feta, then turn off the heat.
- Serve the strapatsada warm, topped with extra crumbled feta, chopped fresh parsley, and a drizzle of good olive oil. Pair it with warm pita bread for scooping up the saucy eggs and tomatoes.
Nutrition
Video
Notes
- If you don't want skins in your sauce, score the tomatoes and dunk them in boiling water for about 60 seconds, or until the skin comes off easily.
- Use ripe, juicy tomatoes. Since tomatoes are the foundation of the dish, the better the tomatoes, the better the strapatsada.
- Don't rush the tomatoes. Cook them until they've broken down into a thick, saucy mixture, but don't let them cook until dry.
- Don't overcook the eggs. Cook them until just set; they'll continue to cook from the residual heat.
- Crushed red pepper gives strapatsada a subtle kick, but you can adjust the amount based on how spicy you like your eggs.
- Store leftover strapatsada in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat or in the microwave until warmed through. Keep in mind that the eggs may become firmer after refrigeration and reheating.
Elizabeth says
I love recipes like this, thanks for sharing 🙂 I didn't see Eggs listed as an ingredient, and was wondering how many you used? I just watched the Viedo...it looks like 4 eggs - is that correct?
Hilda Sterner says
Hi Elizabeth, I'm going to fire my proofreader and hire you, haha! But seriously, I specifically remember adding eggs to the ingredients list; I'm not sure what happened. Either way, thank you for bringing that to my attention. You are right, I added 4 eggs. Thanks again! 🥰
Hilda Sterner says
We hope you give this recipe a try and let us know what you think!