Greek Scrambled Eggs Recipe – Greek Special
Greek Scrambled Eggs, or Strapatsada, is a simple yet flavorful Mediterranean dish made with ripe tomatoes, creamy feta cheese, and lightly scrambled eggs. This quick and nutritious meal is a popular breakfast or light lunch in Greece, offering a savory, tangy, and slightly creamy texture. It pairs beautifully with crusty bread or pita, making it a perfect comfort food for any time of the day.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
Greek Scrambled Eggs Ingredients:
- 3 eggs
- 2 ripe tomatoes, grated or finely chopped
- 2 tablespoons olive oil
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano (optional)
- ¼ cup feta cheese, crumbled
- 1 clove garlic, minced (optional)
- 1 tablespoon chopped fresh parsley or basil (for garnish)
Prepare the Tomatoes:
Heat olive oil in a skillet over medium heat.
Add grated tomatoes and cook for 4–5 minutes, stirring occasionally, until they soften and thicken.
Optional Add garlic for extra flavor.
Cook the Eggs:
In a bowl, whisk the eggs with a pinch of salt and pepper.
Reduce heat to low and pour the eggs into the skillet with the tomatoes.
Stir gently with a spatula, cooking for 2–3 minutes, until eggs are soft and slightly creamy.
Add the Feta & Finish:
Sprinkle crumbled feta cheese over the eggs and stir gently.
Cook for another 1–2 minutes, until the feta softens but doesn’t fully melt.
Remove from heat and garnish with fresh parsley or basil.
Serve:
Serve warm with toasted bread, pita, or fresh salad.
Enjoy with Greek olives or a drizzle of extra olive oil for a traditional touch.
Recipe Notes:
For a richer flavor, use fresh, in-season tomatoes.
For a creamier texture, cook eggs slowly over low heat.
Add a kick with a pinch of red pepper flakes or smoked paprika.
Serve traditionally with Greek olives, fresh cucumbers, or yogurt.
