Strapatsada (Greek Scrambled Eggs with Tomato and Feta)
A vibrant and savory Greek classic, Strapatsada features fluffy scrambled eggs cooked with fresh, ripe tomatoes and a hint of garlic, finished with crumbled salty feta cheese. It's a quick and satisfying meal perfect for a light lunch.
Ingredients
- Large Eggs 4 count
- Ripe Tomatoes 2 medium
- Red Onion 1/4 small
- Garlic Clove 1 count
- Feta Cheese 60 grams
- Extra Virgin Olive Oil 2 tablespoons
- Dried Oregano 1/2 teaspoon
- Salt to taste
- Black Pepper to taste
- Crusty Bread 4 slices
How to Cook
- Dice the ripe tomatoes into small cubes. Finely chop the red onion and mince the garlic clove.
- In a medium non-stick pan, heat the extra virgin olive oil over medium heat. Add the chopped red onion and sauté until softened and translucent, about 3-4 minutes.
- Add the minced garlic to the pan and cook for another minute until fragrant, being careful not to burn it.
- Stir in the diced tomatoes and dried oregano. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and released their juices, creating a rustic sauce.
- While the tomatoes are cooking, whisk the eggs in a bowl with a pinch of salt and black pepper.
- Pour the whisked eggs into the pan with the tomato mixture. Stir gently with a spatula, scrambling the eggs until they are cooked to your desired consistency, about 3-4 minutes.
- Remove the pan from the heat. Crumble the feta cheese directly into the scrambled eggs and gently fold it in. Taste and adjust seasoning if necessary.
- Serve the Strapatsada immediately with slices of crusty bread on the side for dipping.