Strapatsada: Greek Scrambled Eggs with Tomatoes and Feta

Strapatsada, also known as kaggiana in Greece, is a delicious Greek scrambled egg dish made with fresh grated tomatoes, roasted red peppers, eggs, and feta cheese. The tomatoes and peppers cook down until rich and flavorful before the eggs are scrambled directly into the skillet. Serve this easy one-pan meal with toasted pita or crusty bread for breakfast, brunch, lunch, or a quick dinner.

📝 Ingredients

• 3 tablespoons extra virgin olive oil, plus more for serving
• 1 small onion, finely chopped
• 2 garlic cloves, grated or finely minced
• 2 large ripe tomatoes, grated on the large holes of a box grater, about 2 cups
• 1 cup drained roasted red peppers, finely chopped
• 1 teaspoon dried oregano
• Crushed red pepper flakes, to taste
• 1 teaspoon honey, optional
• Salt, to taste
• Freshly ground black pepper, to taste
• 6 large eggs
• 4 ounces feta cheese, crumbled
• 1/4 cup finely chopped fresh parsley, plus more for serving
• Toasted pita or crusty bread, for serving

👨‍🍳 Instructions

1. 1Cut the tomatoes in half. Hold the cut side of each tomato against the large holes of a box grater and grate it into a bowl until only the skin remains. Discard the skins.
2. 2Heat the olive oil in a large nonstick or well-seasoned skillet over medium heat. Add the onion with a small pinch of salt and cook for 6–8 minutes, stirring often, until soft and lightly golden.
3. 3Add the garlic and cook for 30–60 seconds, until fragrant.
4. 4Add the grated tomatoes, roasted red peppers, oregano, crushed red pepper flakes, black pepper, and honey, if using. Bring the mixture to a gentle simmer.
5. 5Cook uncovered over medium to medium-low heat for 12–18 minutes, stirring occasionally, until most of the excess liquid has evaporated and the tomato mixture is thick and rich. Taste and adjust the seasoning, keeping in mind that the feta will add saltiness.
6. 6While the tomatoes are cooking, crack the eggs into a bowl and whisk just until combined.
7. 7Reduce the heat to low and pour the eggs directly into the tomato and roasted pepper mixture. Cook slowly for 3–5 minutes, stirring gently and continuously with a spatula, until soft, creamy curds form and the eggs are almost set.
8. 8Gently fold in about three-quarters of the feta and the chopped parsley. Cook for another 30 seconds, then remove the skillet from the heat while the eggs are still slightly soft. They will continue to cook from the residual heat.
9. 9Top with the remaining feta, more fresh parsley, freshly ground black pepper, and a drizzle of extra virgin olive oil.
10. 10Serve immediately with warm pita or crusty bread.