Ever tried scrambled eggs with tomato? If not, you’re missing one of the best breakfasts ever! And if you did, I bet you haven’t tried them this way. This Greek scrambled eggs recipe aka Strapatsada in Greek, yields the most soft and fluffy eggs. With a delicious sweetness from the tomato, and a nice contrast from the salty feta cheese.
And if adding feta cheese to your eggs sounds strange to you, I dare you to also try these scrambled eggs with feta cheese and french fries. And see that adding feta makes the most flavorful scrambled eggs ever!
Since we do not usually have breakfast at home in Greece (only if we pass by a bakery and buy some type of pie like a sweet Bougatsa or a salty Tiropita), we usually cook this scrambled eggs either for lunch on dinner.
As for making them, it couldn’t be easier. Using only 4 ingredients all fresh like eggs, feta, fresh tomato, and extra virgin Greek olive oil. Since the ingredients are so few it’s important to use quality ones (same goes for every recipe that uses only a handful of ingredients).
So try and pick a ripe and sweet tomato for this recipe. This is one of the reasons this dish is the best to make during summer when tomatoes are in season.
Or you can do like I do, and blend lots of tomatoes (in a blender) during August when they are the sweetest, and then store that juice in small plastic water bottles in the freezer to use in the winter. You can use it to make this dish, or add some extra flavor to any other tomato sauce or soup you want.
And I know I know…, why am I telling you this now? At the end of January? Well, because I probably won’t have the time to do so in the summer, since I’ll be cooking my self in our 40 °C degrees hot restaurant kitchen.
So after you picked that nice and sweet tomato, grate it with a hand grater, and then cook it in a non-stick pan, along with some olive oil and a pinch of salt and pepper. Wait until all juices drain (you don’t want your scrambled eggs to be all watery) then add the feta cheese crumbled into big chunks, cook for a minute (without letting it melt completely). Turn heat off, and pour in the beaten eggs. Stir until nice and fluffy and serve. So easy right?
Okay, so I hope you’re ready now to dig into some Greek-scrambled-egg-goodness. Can’t wait to hear your thoughts in a comment.
Greek Scrambled Eggs With Tomato & Feta (Strapatsada)
- 1 medium-sized ripe tomato
- 2 tablespoons olive oil
- 60 grams feta cheese coarsely crumbled
- 2 large eggs
- In a small mixing bowl whisk the eggs and set aside.
- Grate tomato using a hand grater.
- Add tomato into a non-stick pan along with the 2 tablespoons of olive oil.
- Heat over high heat. Add a pinch of salt and pepper. Cook tomato for 2-3 minutes stirring occasionally with a wooden spatula, until it drains completely. NOTE: Salt dehydrates, therefore, will help the tomato drain while removing some of its sourness. Keep in mind though that you'll be adding salty feta cheese also so don't add too much.
- Stir in the feta cheese and cook for a minute more.
- Switch heat off and pour in the eggs. Keep stirring until eggs incorporate completely with remaining ingredients and start to look nice and fluffy.
- Serve with some warm grilled bread.
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