Dessert

Strapatsada (Greek Tomato Feta Scrambled Eggs) Recipe

Name: Strapatsada (Greek Tomato Feta Scrambled Eggs) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Greek
Ingredients: 5 large eggs; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1 cup cherry or grape tomatoes, halved or quartered depending on size; 1 garlic clove, minced; 2 tablespoons tomato paste; 2 tablespoons water; 1/2 cup crumbled feta cheese; 1 tablespoon minced fresh parsley; Crusty bread, for serving

ByRafael Mansero March 29, 2026March 29, 2026

Jump to Recipe

Introduction

Strapatsada is a simple and flavorful Greek dish featuring softly scrambled eggs cooked in a rich tomato sauce and topped with tangy feta cheese. It’s a vibrant, comforting breakfast or light meal that comes together quickly and pairs perfectly with crusty bread.

A white bowl sits on a white marbled surface with a striped cloth underneath, filled with a cooked dish made of scrambled eggs mixed with roasted red cherry tomatoes scattered throughout, topped with small chunks of white cheese and sprinkled green herbs. Two slices of light brown crusty bread rest on the side inside the bowl. In the background, a white plate holds additional slices of the same bread. The overall scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 cup cherry or grape tomatoes, halved or quartered depending on size
1 garlic clove, minced
2 tablespoons tomato paste
2 tablespoons water
1/2 cup crumbled feta cheese
1 tablespoon minced fresh parsley
Crusty bread, for serving

Instructions

Step 1: In a medium bowl, beat the eggs with salt and black pepper until smooth.
Step 2: Heat the olive oil in a large nonstick skillet over medium heat. Add the cherry tomatoes and a pinch of salt, cooking while stirring occasionally until they soften, brown, and release their juices, about 5 to 7 minutes.
Step 3: Add the minced garlic to the skillet and cook for about 1 minute until fragrant. Stir in the tomato paste and water, then cook for 2 to 3 minutes until the sauce thickens slightly and the flavors combine.
Step 4: Reduce the heat to medium-low and pour the beaten eggs into the skillet with the tomato sauce. Gently stir and cook slowly until the eggs are just set and creamy, forming soft curds—be careful not to overcook.
Step 5: Remove the pan from the heat. Sprinkle the crumbled feta and minced parsley over the top. Serve immediately with thick slices of crusty bread for scooping.

Tips & Variations

Use ripe, flavorful tomatoes for the best taste, or substitute canned diced tomatoes if fresh are not available.
For added warmth, sprinkle a pinch of red pepper flakes into the tomato sauce while cooking.
Try swapping the feta for goat cheese or ricotta for a creamier texture.
Serve with fresh herbs like basil or oregano if parsley is unavailable.

Storage

Store leftover Strapatsada in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the eggs, or warm in the microwave in short increments.

How to Serve

A black frying pan with a wooden handle holds a cooked dish with three visible layers: the bottom layer is a soft, slightly browned orange scrambled egg base, the middle layer is scattered roasted cherry tomatoes with a deep red and slightly wrinkled texture, and the top layer is sprinkled with white crumbled cheese and small bright green herb pieces, all against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Strapatsada without feta cheese?

Yes, you can leave out the feta or substitute it with other cheeses such as goat cheese or ricotta. The dish will still be delicious but with a different flavor profile.

Is Strapatsada suitable for meal prep?

Strapatsada is best enjoyed fresh due to its creamy texture, but it can be stored for a day or two. When reheating, do so gently to maintain the soft consistency of the eggs.