Strapatsada Recipe
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.
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.