Strapatsada – Greek Tomato and Egg Scramble
A rustic breakfast of slowly simmered tomatoes, feta and fluffy eggs, finished with fresh herbs; quick enough for a weekday start yet full of Mediterranean flavour.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Heat the olive oil in a wide skillet over medium heat and add the onion and bell pepper; sauté 3–4 minutes until softened.
-
Step 2 of 4
Stir in the garlic and tomatoes, season with salt and pepper, then reduce the heat to low and let them simmer 8–10 minutes, stirring occasionally, until the mixture thickens and the tomatoes break down.
-
Step 3 of 4
Create four small wells in the tomato sauce, crack an egg into each, and sprinkle the crumbled feta over the top; cover the pan and cook 3–4 minutes on low until the whites set but the yolks remain runny.
-
Step 4 of 4
Remove from heat, drizzle with lemon juice, scatter the chopped oregano, and serve immediately with crusty bread or toasted pita.
Notes from the kitchen
If fresh tomatoes are out of season, use canned peeled tomatoes, drained and roughly chopped; the dish keeps well refrigerated for up to 2 days, reheated gently.
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