Strapatsada (Greek Scrambled Eggs with Tomato)
Authentic Greek strapatsada -- ripe tomatoes grated into a thick sauce, eggs scrambled softly into that sauce, finished with crumbled feta. A late-summer dish from the Greek islands, ready in under 25 minutes.
Ingredients
For the tomato sauce
- 4 large ripe tomatoes (about 600g / 1.3 lbs) or 400g canned whole peeled tomatoes in winter
- 2 tablespoons extra-virgin olive oil plus more for serving
- 1 small clove garlic finely minced (optional)
- 1 pinch sugar only if tomatoes taste acidic
- salt and freshly ground black pepper to taste
For the eggs
- 4 large eggs
- 1 small pinch salt
To finish
- 60-80 g Greek feta crumbled
- 1 tablespoon fresh oregano leaves or 1/2 teaspoon dried Greek oregano
- extra olive oil for drizzling
- crusty bread, for serving
Instructions
- Cut each tomato in half crosswise and grate on the coarse side of a box grater into a bowl, discarding the skins. (For canned tomatoes: crush by hand in the bowl, including all juices.)
- Warm olive oil in a wide skillet over medium heat. If using garlic, cook 30 seconds until fragrant. Add the tomato pulp, season with salt, pepper, and sugar if needed. Stir to combine.
- Cook over medium-high heat, stirring occasionally, for 10 to 15 minutes until the sauce thickens, deepens in color, and holds a trail when a spoon is dragged through it. Taste and season again.
- Crack eggs into a bowl with a pinch of salt. Beat lightly with a fork -- just enough to combine yolks and whites.
- Reduce heat to low. Wait 30 seconds. Pour the eggs over the sauce. Let sit 15 to 20 seconds, then fold gently with a wooden spoon in slow, sweeping strokes until soft curds form throughout the sauce.
- When eggs are about 80% set -- still slightly underdone and glossy in places -- remove the pan from the heat. Residual heat finishes them.
- Spoon into bowls. Crumble feta generously on top. Add fresh oregano and a drizzle of olive oil. Serve immediately with crusty bread.
Notes
Grating the tomatoes on a box grater is the technique that produces the right sauce texture -- the skin stays behind, the pulp and juice go in. Never rush the sauce reduction. A watery sauce means steamed eggs, not scrambled eggs. Ten to fifteen minutes is the minimum. Feta goes on at the end, never during cooking. Its cool saltiness is the contrast that finishes the dish. In winter, good canned San Marzano tomatoes are the right substitute for out-of-season fresh tomatoes. Scales easily: use 2 eggs and 2 medium tomatoes per person.
Nutrition
Calories: 340kcal | Carbohydrates: 13g | Protein: 17g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 375mg | Sodium: 680mg | Fiber: 3g