Strapatsada

Nutrition · per serving

Steps

1. 1

   Prepare everything first for fast cooking: grate or finely chop the tomatoes, finely chop the garlic, crumble the feta, and crack the eggs into a bowl. Beat the eggs lightly just until the yolks and whites are combined; do not overwhisk, which can make the texture less tender.

   300 g ripe tomatoes, grated or finely chopped1 small clove (5 g) garlic, finely chopped60 g feta, crumbled4 medium eggs
2. 2

   Heat the olive oil in a medium nonstick or well-seasoned frying pan over medium heat. Add the garlic and stir for about 20 seconds, just until fragrant; do not let it brown or it can taste bitter.

   15 ml olive oil1 small clove (5 g) garlic, finely chopped
3. 3

   Add the tomatoes, dried oregano, salt, and black pepper. Cook over medium to medium-high heat for 5-6 minutes, stirring occasionally, until the tomatoes lose their raw smell and become a thick, saucy base with most excess liquid evaporated. If the pan still looks watery, cook 1 minute more before adding the eggs.

   300 g ripe tomatoes, grated or finely chopped1/2 tsp dried oregano1/4 tsp fine salt1/8 tsp black pepper
4. 4

   Lower the heat to medium-low and pour in the beaten eggs. Stir slowly with a spatula, scraping across the base of the pan, until soft curds begin to form. When the eggs are mostly set but still slightly glossy, fold in the feta. Cook for 30-60 seconds more; the residual heat should finish the eggs gently. Avoid overcooking—Strapatsada should be soft and creamy, not dry.

   4 medium eggs60 g feta, crumbled
5. 5

   Take the pan off the heat and let the Strapatsada stand for 1 minute to settle. Spoon onto warm plates, drizzle with extra virgin olive oil, and finish with a little more oregano before serving immediately.

   5 ml extra virgin olive oil1/4 tsp dried oregano

Origin & History

Strapatsada is a homestyle Greek dish made by gently scrambling eggs with tomatoes, often finished with feta in many regional versions. It is especially associated with summer cooking, when ripe tomatoes are abundant, and is valued for turning a few everyday ingredients into a quick, satisfying meal.