Strapatsada (Greek Scrambled Eggs with Tomatoes)
A rustic Greek comfort dish of soft scrambled eggs folded with tomatoes, onions, and feta. Ready in 15 minutes—perfect for breakfast, lunch, or a light dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 4 whole large eggs
- ¾ cup canned crushed tomatoes
- ½ medium red onion
- ⅓ cup feta cheese, crumbled
- 3 tablespoon olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Crack the 4 eggs into a bowl and whisk with a fork until the yolks and whites are fully combined and the mixture looks uniform and pale, about 30 seconds.
- 2
Place the red onion on a cutting board with the flat end down, cut it in half lengthwise from the root to the tip, then slice each half crosswise into thin half-moons about 1/8-inch thick.
- 3
Pour 3 tablespoons of olive oil into a 10-inch nonstick skillet and heat over medium heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Add the sliced red onion and stir occasionally with a wooden spoon for 3 minutes until the pieces turn soft and slightly translucent, so they release their sweetness.
- 5
Pour in the 0.75 cup of crushed tomatoes and stir once to combine with the onions, then let it simmer over medium heat for 2 minutes until the raw tomato smell mellows slightly.
- 6
Pour the whisked eggs into the center of the skillet, then use a rubber spatula to gently push the eggs from the edges toward the center in slow strokes, tilting the pan so uncooked egg flows to the edges.
- 7
Continue pushing the eggs every 15 seconds, lifting and folding gently, for about 2 minutes until the eggs are soft, creamy, and no longer runny—they should look like loose curds with a glossy sheen.
- 8
Remove the skillet from the heat and sprinkle the 0.33 cup of crumbled feta cheese across the top of the eggs, then stir gently once or twice until the cheese is scattered throughout but still in chunks.
- 9
Taste a small spoonful, then add a pinch of salt and pepper if needed—remember the feta is already salty, so taste before adding more.
- 10
Scoop the strapatsada onto plates or a serving platter while it is still warm and creamy—the dish will firm up as it cools, so eat immediately.
Tools you’ll need
- 10-inch nonstick skillet
- mixing bowl
- fork
- cutting board
- knife
- wooden spoon
- rubber spatula
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