Strapatsada | Greek Eggs, Tomato, and Feta
Strapatsada is a flavorful Greek egg dish made with juicy tomatoes, garlic, onion, oregano, and feta. Serve these tomato-rich scrambled eggs with warm pita bread for an easy breakfast or brunch.
Servings: 2 Servings
Calories: 263kcal
Equipment
Ingredients
- 1½ tablespoon extra virgin olive oil (divided)
- ¼ small yellow onion
- 2 cloves garlic
- 3-4 medium tomatoes (ripe)
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 4 ounces feta cheese (crumbled)
- 1 tablespoon Italian parsley
Instructions
- 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.
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.
Nutrition
Serving: 1Serving | Calories: 263kcal | Carbohydrates: 15g | Protein: 14g | Fat: 18g | Cholesterol: 30mg | Sodium: 1116mg | Potassium: 512mg | Fiber: 3g | Sugar: 7g
