Get ready for a quick, nourishing, and flavor-packed meal with this Greek scrambled eggs recipe (strapatsada)—a heart-healthy dish that’s high in protein and perfect for busy mornings or light dinners.
For more easy Greek recipes, check out our Greek zucchini patties, spanakopita (Greek spinach pie), Greek pasta salad, and tirokafteri (spicy feta dip).
Big Greek Flavor, One Pan, and a Few Ingredients
If you’re looking for a quick, healthy, and deeply flavorful way to start your day, strapatsada—also known as Greek scrambled eggs with tomatoes—is a must-try.
This traditional Greek breakfast recipe is made with just a handful of simple ingredients like ripe tomatoes, eggs, and olive oil, yet it’s bursting with Mediterranean flavor 🌿.
It’s the kind of dish that feels both comforting and nourishing, ideal for a high-protein Mediterranean breakfast, lunch, or dinner, that’s naturally heart-healthy, fiber-rich, and low in saturated fat.
Louise and I make this often on lazy weekend mornings in our kitchen in Todi. It’s a one-pan wonder that comes together in about 15 minutes and leaves the whole house smelling like a Greek island in the summer ☀️.
The tomatoes melt into a rich, jammy sauce while the eggs stay soft and creamy—perfect for scooping up with a slice of crusty whole-grain bread.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Extra virgin olive oil: Classic in easy Greek recipes, it adds flavor and richness. Substitute with avocado oil or butter for a different taste.
- Onion: Finely chopped onion builds a savory base. Yellow or red onions work, or try green onions for a lighter, sharper flavor.
- Bell pepper: Adds sweetness and color. Any color works—use zucchini, spinach, or chopped cherry tomatoes for a twist on this tomato egg skillet.
- Ripe tomatoes: Grated tomatoes give that traditional jammy texture. You can sub canned whole tomatoes (crushed by hand) or cherry tomatoes blitzed in a blender.
- Eggs: The heart of this high protein Mediterranean breakfast. For a vegan version, try scrambled tofu with turmeric and black salt for eggy flavor.
- Dried oregano: Classic Greek herb. Sub with fresh oregano, thyme, or a Mediterranean herb blend for a twist.
- Feta cheese: Salty and tangy, it melts beautifully into the eggs. Try crumbled goat cheese, ricotta salata, or skip it for a dairy-free option.
- Salt and black pepper: Add to taste. Crushed red pepper flakes or smoked paprika also work if you like a little kick.
- Toasted bread and fresh basil (for serving): Ideal for scooping. Use pita, sourdough, or even cooked grains like farro. Fresh parsley or dill also works if basil is unavailable.
How to Make Greek Scrambled Eggs
1. Grate the Tomatoes
Grab 4 ripe tomatoes and grate them using the large holes of a box grater. Discard the skins—no need to peel beforehand. Keep all the juice; it gives this Greek breakfast ideas that rich, tomatoey flavor.
2. Sauté Onion and Pepper
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Cook for about 5 to 6 minutes, stirring often, until soft and fragrant.
3. Simmer the Tomato Sauce
Pour in the grated tomatoes, then season with salt and black pepper. Let the mixture simmer for 5 to 10 minutes. You want the sauce to thicken and most of the liquid to cook off, making a rich base for the eggs.
4. Add the Eggs
Turn the heat to low. Crack 6 eggs straight into the tomato mixture. Stir gently and slowly, just enough to scramble the eggs into the sauce. Cook until they’re soft, creamy, and slightly runny—perfect for a quick vegetarian breakfast.
5. Finish with Feta and Herbs
Sprinkle in dried oregano and crumbled feta cheese. Stir once or twice, then taste and adjust the salt and pepper. Drizzle with a little extra olive oil, top with fresh basil or parsley, and serve warm—ideally with toasted bread.
Tips
- Use very ripe tomatoes: They’re sweeter and juicier, which gives you a rich, slightly jammy sauce—perfect for this healthy tomato egg recipe.
- Grate, don’t chop, the tomatoes: Grating gives a smoother texture and helps the sauce cook down faster. No need to peel—just grate and discard the skins.
- Cook the sauce until thick: Don’t rush this part. Let the tomato mixture simmer until most of the liquid is gone. This keeps your eggs from getting watery.
- Crack eggs directly into the pan: This keeps cleanup easy and makes this a true one pan egg recipe. Stir slowly so the eggs stay soft and creamy.
- Use low heat for the eggs: High heat can overcook them quickly. Keep it low and stir gently for a soft scramble.
- Don’t skip the feta: It melts slightly into the eggs, adding creamy, salty pops of flavor—essential in Mediterranean egg recipes.
- Finish with good olive oil and herbs: A drizzle of quality olive oil and a sprinkle of fresh basil or parsley brings freshness and balance.
- Serve with crusty bread or pita: It’s perfect for scooping up every last bite of egg and sauce.
Frequently Asked Questions
Yes! If fresh tomatoes aren’t in season, you can use canned whole peeled tomatoes. Crush them by hand or blend slightly to mimic the texture of grated tomatoes. Just be sure to simmer long enough for the sauce to thicken.
The key is to simmer the tomato mixture first until it’s thick, and only then add the eggs. This prevents watery scrambled eggs with tomatoes and keeps everything creamy and rich.
Absolutely. While feta adds a salty, tangy kick, you can skip it or substitute with a plant-based cheese, goat cheese, or ricotta salata. Or leave it out entirely for a dairy-free version.
Both! It’s a popular traditional Greek breakfast recipe but also makes a quick and healthy lunch or light dinner—especially with toasted bread or pita on the side.
It’s best fresh, but you can store leftovers in an airtight container in the fridge for 1–2 days. Reheat gently on the stove with a splash of water or olive oil.
More Easy Mediterranean Recipes
- Greek chickpea salad
- Spanakorizo (Greek spinach and rice)
- Greek salad (Horiatiki)
- Mediterranean salad
- Lentil patties
- Mediterranean chopped salad
- Mujadara (Lentils and Rice)
If you tried this Greek Scrambled Eggs recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Scrambled Eggs (Strapatsada)
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ onion finely chopped
- ½ bell pepper chopped – any color
- 4 ripe tomatoes grated
- 6 eggs
- 1 teaspoon dried oregano
- 4 ounces feta cheese
- ½ teaspoon salt and black pepper – more or less to taste
- toasted bread and fresh basil for serving
Instructions
- Grate 4 ripe tomatoes with the large holes of a box grater and discard the skins. Keep all the juice.
- In a skillet, heat 2 tablespoons extra virgin olive oil and cook ½ onion and ½ bell pepper (both chopped) until soft, about 5–6 minutes.
- Add grated tomatoes, ½ teaspoon salt, and pepper. Simmer 5–10 minutes, until thickened.
- Lower heat, crack in 6 eggs, and gently stir until soft and creamy.
- Add 1 teaspoon dried oregano and 4 ounces feta cheese (crumbled). Stir gently, taste, and serve warm with herbs and toasted bread.
Notes
- Olive oil → Swap with avocado oil or butter for a different flavor.
- Onion → Use yellow, red, or green onions for a lighter touch.
- Bell pepper → Sub with zucchini, spinach, or cherry tomatoes.
- Ripe tomatoes → Use canned whole or blended cherry tomatoes.
- Eggs → Try scrambled tofu with turmeric and black salt (vegan).
- Dried oregano → Replace with fresh oregano, thyme, or herb blend.
- Feta cheese → Goat cheese, ricotta salata, or omit for dairy-free.
- Salt & pepper → Spice it up with chili flakes or smoked paprika.
- Bread & basil → Serve with pita, farro, parsley, or dill.
- Pick ripe tomatoes for the best sweet, jammy flavor.
- Grate, don’t chop—faster cooking and smoother sauce.
- Simmer until thick to avoid watery eggs.
- Crack eggs right into the pan for easy cleanup.
- Keep heat low for soft, creamy scrambled eggs.
- Don’t skip the feta—it adds salty, melty goodness.
- Finish with olive oil and herbs for a fresh lift.
- Serve with crusty bread or pita to scoop every bite.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Just made this for brunch and it was amazing! So simple but full of flavor. Loved how creamy the eggs turned out with the tomatoes and feta 😍 Definitely adding this to my weekly breakfast rotation!
Thank you so much, Angelina! 😊 We’re so happy you loved it—it’s one of our favorite go-to breakfasts too. Sending hugs from our kitchen to yours! 💛🍳