Greek·Easy

Strapatsada (Greek Tomato Scrambled Eggs)

Name: Strapatsada (Greek Tomato Scrambled Eggs)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 2 ripe tomatoes; 2 tbsp olive oil; 0.25 tsp salt; 4 eggs; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.25 cup feta cheese; 2 slices crusty bread

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

vegetarian

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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

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

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.

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

Crumble feta on top and serve immediately with crusty bread.

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Strapatsada (Greek Tomato Scrambled Eggs)

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Ingredients

Instructions

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