Strapatsada (Greek Tomato Scrambled Eggs)
Greek·Easy

Strapatsada (Greek Tomato Scrambled Eggs)

A greek breakfast recipe that's both delicious and easy to make at home.

5 min prep
10 min cook
2 servings
15 min total

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Ingredients

  • ripe tomatoes2
  • olive oil2 tbsp
  • salt0.25 tsp
  • eggs4
  • black pepper0.25 tsp
  • dried oregano0.5 tsp
  • feta cheese0.25 cup
  • crusty bread2 slices

Instructions

1

Dice the tomatoes. Heat olive oil in a skillet over medium heat and add the tomatoes with a pinch of salt. Cook until they break down into a thick sauce.

5 min
2

Crack the eggs directly into the tomato sauce. Stir gently with a wooden spoon, folding the eggs into the tomatoes as they begin to set. Keep the curds large and soft.

3

Remove from heat while the eggs are still slightly wet — they'll finish cooking from residual heat. Season with pepper and dried oregano.

4

Crumble feta on top and serve immediately with crusty bread.

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