Strapatsada — Greek Tomato Scramble

Name: Strapatsada — Greek Tomato Scramble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 5 eggs; 4 ripe tomatoes, grated (skins left behind in your hand — the Greek trick); 3 tbsp olive oil; ½ tsp oregano + pinch of sugar; ⅓ cup crumbled feta; Bread, toasted

Summer tomatoes melted into soft eggs with feta snow.

🍽️ Greek ⏱️ 10 min prep · 15 min cook 👥 Serves 2 📊 Beginner

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Ingredients

5 eggs
4 ripe tomatoes, grated (skins left behind in your hand — the Greek trick)
3 tbsp olive oil
½ tsp oregano + pinch of sugar
⅓ cup crumbled feta
Bread, toasted

Method

Cook the grated tomato in the oil with the oregano, sugar, and salt until the water cooks off and it turns thick and jammy, 8–10 minutes. This reduction is the dish — wet tomato makes soggy eggs.
Beat the eggs and pour into the tomato jam over LOW heat.
Fold slowly until barely set and creamy — strapatsada lands softer than a scramble, looser than an omelette.
Kill the heat while it still shines.
Crumble the feta over and serve with toast. Greek grandmothers make this when the garden overflows; canned tomatoes make it when it doesn't.

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Cooking a protein? Check safe internal temperatures in our food safety guide before serving.