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Greek·Greece · Peloponnese·Breakfast
Στραπατσάδα | Strapatsada
Scrambled eggs with fresh tomatoes, a quick and delicious breakfast.
20 min total (prep 10 · cook 10)· Serves 4· Beginner·New
A summer favorite, this dish is made during tomato season for its unbeatable freshness.
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Method
- 1Grate tomatoes and sauté in olive oil until liquid reduces.
- 2Beat eggs with a pinch of salt and add to pan.
- 3Stir while cooking until eggs are set but still creamy.
- 4Crumble feta on top and sprinkle oregano before serving.
Chef's tips
- Add more oil for a richer flavor.
- Avoid overcooking eggs for best texture.
The story
A summer favorite, this dish is made during tomato season for its unbeatable freshness.
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