Strapatsada Recipe | Easy, Quick, and Authentic

As a passionate home cook, I’m always drawn to dishes that celebrate simplicity and flavour, and the strapatsada recipe does exactly that. Originating in Greece, this tomato and egg dish is a Mediterranean staple that’s both easy to prepare and incredibly satisfying.

With just a handful of ingredients and under 20 minutes, you can enjoy a traditional breakfast or light meal that’s bursting with freshness, warmth, and a touch of creamy feta.

What is Strapatsada?

Strapatsada is a classic Greek dish made primarily from eggs, tomatoes, and feta cheese, usually cooked together in a skillet to form a creamy, scrambled texture. This humble recipe hails from rural Greece and was traditionally a go-to breakfast or light lunch, particularly in the Peloponnese region.

I first tried Strapatsada during a trip to Thessaloniki and was instantly struck by how something so simple could taste so layered. The key lies in the balance between sweet ripe tomatoes and tangy feta, with a hint of extra virgin olive oil and oregano bringing it all together.

The name “strapatsada” comes from the Italian word strapazzare, which means “to scramble”, a nod to the dish’s technique. While it’s often eaten for breakfast, I find it equally comforting as a light dinner, especially served with rustic bread or pita.

What makes Strapatsada stand out is its versatility and simplicity. It’s quick, uses pantry staples, and captures the essence of Mediterranean cooking: fresh ingredients, straightforward methods, and nourishing results.

Ingredients for Strapatsada Recipe

Here’s a breakdown of the classic Strapatsada ingredients, including measurements and suggestions based on authenticity and availability in the UK:

These ingredients form the backbone of Strapatsada, though minor variations exist depending on the region and household traditions.

How Do You Make Authentic Strapatsada?

Preparing Strapatsada is delightfully simple, and each step plays an important role in achieving the perfect texture and flavour. I’ve followed this recipe both in my home kitchen and while cooking with Greek friends, and these instructions reflect that hands-on experience.

Step 1: Prepare Your Ingredients

Before you begin cooking, have all your ingredients ready. This makes the cooking process smoother and ensures the eggs won’t overcook while you’re scrambling for something.

Step 2: Sauté the Tomatoes

• Heat the olive oil in a non-stick or heavy-bottomed frying pan over medium heat.
• Add the grated or chopped tomatoes to the pan.
• Season lightly with salt and a pinch of sugar (optional, but helps balance acidity).
• Cook the tomatoes for 8–10 minutes, stirring occasionally, until they reduce and thicken into a rich sauce.

Step 3: Add the Eggs

• Lower the heat slightly to medium-low.
• Pour the whisked eggs directly into the pan with the reduced tomato mixture.
• Stir continuously using a wooden spoon or spatula, folding the eggs into the tomato sauce.

Step 4: Add the Feta Cheese

• Once the eggs are mostly cooked but still a little creamy, add the crumbled feta cheese.
• Stir just until the feta begins to soften into the dish, but doesn’t fully melt.
• Add black pepper and dried oregano to taste.

Step 5: Serve Immediately

• Remove the pan from the heat once the texture is creamy and fully cooked.
• Serve hot with fresh, crusty bread or warm pita.

How Long Does It Take to Cook Strapatsada from Scratch?

One of the joys of Strapatsada is how quick it is to prepare, making it ideal for busy mornings or weeknight dinners. Here’s a general timeline:

• Preparation: 5–10 minutes (grating/chopping tomatoes, whisking eggs, crumbling feta)
• Cooking: 10–12 minutes
• Total time: Around 20 minutes

Tips for saving even more time:

• Use tinned chopped tomatoes instead of grating fresh ones
• Pre-crumble feta and store it refrigerated for quick access
• Use a non-stick skillet for easier cleanup

It’s a dish that proves good food doesn’t have to be time-consuming. With a few pantry staples, you can have a delicious, nourishing meal in under half an hour.

Can You Store or Reheat Strapatsada?

Yes, you can store Strapatsada, though it’s best enjoyed fresh. If you do have leftovers:

• Refrigerate in an airtight container for up to 2 days
• Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the texture
• Avoid microwaving, as it can cause the eggs to turn rubbery

If you plan to store it, consider undercooking the eggs slightly during the initial preparation. This way, when reheating, they won’t become overdone.

I often make a double batch and use the leftovers as a filling for pita or wrap the next day. It’s a great meal prep option when you’re short on time but still want something flavourful and healthy.

What Makes Strapatsada a Healthy Mediterranean Dish?

Strapatsada aligns beautifully with the principles of the Mediterranean diet. It’s balanced, rich in healthy fats, and relies on natural, whole-food ingredients.

Here’s a quick breakdown of its nutritional value per serving (approximate):

Health benefits include:

• High in protein from eggs and feta
• Rich in monounsaturated fats from olive oil
• Contains antioxidants like lycopene from cooked tomatoes
• Low in processed ingredients or refined sugars
• Suitable for low-carb diets

This dish is not only satisfying but also supports heart health, energy levels, and digestion.

What Are the Most Common Mistakes When Making Strapatsada?

Despite its simplicity, there are a few pitfalls to avoid when preparing Strapatsada:

• Overcooking the eggs: This turns the texture rubbery instead of creamy
• Using watery tomatoes: This can dilute flavour, always reduce the tomato mixture before adding eggs
• Adding feta too early: It’s best added at the end to preserve its texture and saltiness
• Skipping seasoning: Even simple dishes need proper seasoning to shine

Key tips I’ve learned:

• Cook on medium to low heat
• Stir continuously after adding eggs
• Use quality ingredients, this dish has nowhere to hide poor produce

If you avoid these missteps, your Strapatsada will be velvety, rich, and perfectly balanced.

What Should You Serve with Strapatsada?

Strapatsada is a versatile dish that pairs wonderfully with a variety of sides. I often enjoy it with:

• Toasted sourdough or crusty bread
• Grilled pita or flatbreads
• Olives or pickled vegetables
• Fresh cucumber-tomato salad
• Yoghurt with herbs like dill or mint

For a heartier meal, consider serving it with roasted potatoes or alongside a mezze platter.

This dish is an excellent canvas, it can stand alone or be the centrepiece of a Mediterranean spread.

Variations of Strapatsada Recipe

• Nigella Lawson’s Greek Tomato Scramble: Nigella adds a touch of chilli and includes grated tomato for an intensely rich flavour. Her version leans slightly spicy and is served with warm pitta.
• BBC Food’s Classic Strapatsada: BBC’s take is very traditional, using only essential ingredients, tomatoes, eggs, olive oil, and feta, with a clean and light finish.
• Fooodlove’s Family Favourite Version: This recipe includes spring onions and peppers, giving a crunchier texture and added sweetness. Ideal for brunches.
• The Mediterranean Dish’s Tomato & Feta Twist: Suzy’s version uses both chopped and pureed tomatoes for a layered texture. She recommends serving it over toasted crusty bread.
• Eleni Saltas’ Tomato-Loving Strapatsada: Eleni’s recipe is packed with tomatoes and adds a sprinkle of crushed red pepper flakes for a kick. Very tomato-forward.

Conclusion

After years of making this strapatsada recipe, I’ve come to appreciate its balance of comfort and nourishment. Whether served for breakfast, lunch, or even a late supper, it never fails to bring a taste of the Mediterranean to my table.

The blend of eggs, tomato, and feta creates a harmony that’s timeless, honest, and deeply satisfying. I encourage you to try it, and experience the simplicity and beauty of Greek cooking in your own kitchen.

Frequently Asked Questions

How is Strapatsada different from scrambled eggs?

Strapatsada includes tomatoes and feta, offering a richer and more Mediterranean flavour profile compared to plain scrambled eggs.

Can Strapatsada be made dairy-free?

Yes, simply omit the feta or substitute with a plant-based cheese. The dish will still taste delicious.

What type of tomato works best for Strapatsada?

Ripe, sweet tomatoes like cherry or vine tomatoes are ideal. Canned tomatoes can be used when fresh aren’t available.

Is Strapatsada suitable for a vegetarian diet?

Absolutely. It’s naturally vegetarian and rich in plant-based nutrients and protein from eggs.

Can I make Strapatsada spicy?

Yes, add a pinch of chilli flakes or finely chopped fresh chilli for heat.

Strapatsada Recipe

Freya

After years of making this strapatsada recipe, I’ve come to appreciate its balance of comfort and nourishment. Whether served for breakfast, lunch, or even a late supper, it never fails to bring a taste of the Mediterranean to my table.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine Greek

Servings 1 people

Calories 280 kcal

Ingredients

  

• 3–4 large Tomatoes Fresh, ripe and juicy; alternatively, canned chopped tomatoes
• 3–4 medium Eggs Free-range or organic preferred for richer taste
• 100-200 g Feta cheese Use authentic Greek feta; crumble just before adding
• 2-3 tablespoons Olive oil
• Salt To taste Be cautious as feta is already salty
• 1/4 teaspoon Black pepper Freshly ground for flavour
• 1/2 teaspoon Dried oregano Optional but traditional
• 1/2 teaspoon Sugar Optional to balance acidity of tomatoes

Instructions

 

• Before you begin cooking, have all your ingredients ready. This makes the cooking process smoother and ensures the eggs won’t overcook while you’re scrambling for something.
  3–4 medium Eggs
• Heat the olive oil in a non-stick or heavy-bottomed frying pan over medium heat.
  2-3 tablespoons Olive oil
• Add the grated or chopped tomatoes to the pan.
  3–4 large Tomatoes
• Season lightly with salt and a pinch of sugar (optional, but helps balance acidity).
  Salt, 1/2 teaspoon Sugar
• Cook the tomatoes for 8–10 minutes, stirring occasionally, until they reduce and thicken into a rich sauce.
• Lower the heat slightly to medium-low.
• Pour the whisked eggs directly into the pan with the reduced tomato mixture.
• Stir continuously using a wooden spoon or spatula, folding the eggs into the tomato sauce.
• Once the eggs are mostly cooked but still a little creamy, add the crumbled feta cheese.
• Stir just until the feta begins to soften into the dish, but doesn’t fully melt.
  100-200 g Feta cheese
• Add black pepper and dried oregano to taste.
  1/4 teaspoon Black pepper, 1/2 teaspoon Dried oregano
• Remove the pan from the heat once the texture is creamy and fully cooked.
• Serve hot with fresh, crusty bread or warm pita.

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