Strapatsada
Greek scrambled eggs with tomatoes, feta, and oregano—a rustic, flavor-packed breakfast or light dinner ready in 15 minutes. Soft, silky eggs folded with warm tomato sauce and crumbly cheese.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 16g
Ingredients
- 6 large eggs
- 1 can (14 oz) canned diced tomatoes
- ½ cup feta cheese, crumbled
- ½ medium onion, yellow
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
Instructions
- 1
Crack the 6 eggs into a medium bowl, add a pinch of salt and a few grinds of black pepper, then whisk them together vigorously with a fork until the yolks and whites are completely mixed and the color is uniform pale yellow, about 1 minute.
- 2
Place the onion half on a cutting board with the flat side down, then slice it crosswise into thin half-moon pieces about 1/4-inch thick, like slicing an orange.
- 3
Pour 2 tablespoons of olive oil into a 10-inch non-stick skillet and place it over medium heat until the oil slides easily when you tilt the pan and smells warm, about 90 seconds.
- 4
Add the sliced onion to the hot oil and stir continuously with a wooden spoon until the onion turns pale golden and soft, about 3 minutes.
- 5
Pour the entire can of diced tomatoes (juice and all) into the skillet, then sprinkle 0.5 teaspoon of dried oregano over the top and stir to combine.
- 6
Let the tomato mixture bubble gently over medium heat for 3 minutes, stirring once every minute, until it reduces slightly and the flavors meld together.
- 7
Pour the whisked eggs into the center of the tomato mixture, then use the wooden spoon to gently push the eggs from the edges toward the center, like folding rather than scrambling, for about 2 minutes—the eggs will start to form soft curds.
- 8
Continue stirring very gently every 10 seconds for 1 minute more until the eggs are mostly set but still look slightly glossy and underdone, like curd custard—they will continue to cook as they sit.
- 9
Sprinkle the 0.5 cup of crumbled feta cheese evenly over the eggs, then remove the skillet from heat and let it sit untouched for 1 minute so the cheese softens without melting completely.
- 10
Divide the strapatsada between two plates or bowls, scraping the pan with your spoon to include all the creamy eggs and tomato sauce.
Tools you’ll need
- medium mixing bowl
- fork or whisk
- 10-inch non-stick skillet
- wooden spoon
- cutting board
- chef's knife
- two plates or bowls
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