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Strapatsada (Greek Tomato Scrambled Eggs)

A rustic Greek breakfast of eggs slowly scrambled with ripe tomatoes and olive oil until silky and saucy. Simple, deeply savory, and best eaten with crusty bread.

30 minEasyServes 2280 cal/serving

GreekBreakfastStovetopVegetarianMediterraneanLow CarbHalal-friendlyGluten-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp extra-virgin olive oil
  • 4 medium ripe tomatoes, grated or crushed
  • 2 garlic cloves, thinly sliced
  • 4 large eggs, lightly beaten
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1/2 tsp dried oregano
  • 2 oz feta cheese, crumbled
  • 4-5 fresh basil leaves, torn

Instructions

  1. 1

    Heat 2 tbsp extra-virgin olive oil in a wide skillet over medium heat.

  2. 2

    Add 2 thinly sliced garlic cloves and cook for 30 seconds until fragrant, then add 4 medium grated or crushed ripe tomatoes.

  3. 3

    Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Simmer, stirring occasionally, until the tomatoes have broken down and most of the liquid has evaporated, about 10 to 12 minutes. The mixture should be thick and jammy.

  4. 4

    Reduce the heat to low. Add 4 lightly beaten large eggs and stir gently with a wooden spoon, folding the eggs into the tomato sauce. Cook slowly, stirring every 30 seconds, until the eggs are just set but still creamy, about 4 to 5 minutes. Do not rush this step.

  5. 5

    Remove from heat. Sprinkle with 1/2 tsp dried oregano and top with 2 oz crumbled feta cheese and 4-5 torn fresh basil leaves. Serve immediately.

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Questions

What is Strapatsada (Greek Tomato Scrambled Eggs)?

A rustic Greek breakfast of eggs slowly scrambled with ripe tomatoes and olive oil until silky and saucy. Simple, deeply savory, and best eaten with crusty bread. This reference files it under Greek breakfast: made on the stovetop, rated easy and about 30 minutes start to finish.

How much time should I plan for Strapatsada (Greek Tomato Scrambled Eggs)?

As written, 30 minutes: 10 of prep and 20 of cooking. The longest single stretch is step 3 (12 minutes): "Simmer, stirring occasionally, until the tomatoes have broken down and most of the liquid has evaporated, about 10 to 12 minutes."

Is there a substitute for feta in Strapatsada (Greek Tomato Scrambled Eggs)?

The entry for Strapatsada (Greek Tomato Scrambled Eggs) calls for 2 oz feta cheese, crumbled. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Can I make Strapatsada (Greek Tomato Scrambled Eggs) dairy-free?

Yes. The dairy in Strapatsada (Greek Tomato Scrambled Eggs) is 2 oz feta cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Strapatsada (Greek Tomato Scrambled Eggs) low-carb?

A serving of Strapatsada (Greek Tomato Scrambled Eggs) carries 10 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

Does Strapatsada (Greek Tomato Scrambled Eggs) contain eggs?

Yes: 4 large eggs, lightly beaten. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Strapatsada (Greek Tomato Scrambled Eggs)?

One serving (the recipe makes 2) has 10 g of carbohydrate in about 280 calories, with 14 g protein and 18 g fat, plus 2 g fiber and 300 mg sodium. The figures are estimates computed from the ingredient list.

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