Store leftovers in an airtight container in the fridge for up to 2 days; freezing is not recommended as the eggs can become watery and rubbery.
Greek Scrambled Eggs (Strapatsada)
Servings: 3 people
- 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 (115 g) feta cheese
- ½ teaspoon salt and black pepper - more or less to taste
- toasted bread and fresh basil for serving
- 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.
Substitutions
- 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.
