Strapatsada (Greek Tomato Scrambled Eggs)

Name: Strapatsada (Greek Tomato Scrambled Eggs)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Greek
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

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

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

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

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

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

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.

Questions

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

Yes. The dairy in this entry 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.

How long does Strapatsada (Greek Tomato Scrambled Eggs) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Strapatsada (Greek Tomato Scrambled Eggs)?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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