Greek Eggs With Tomatoes - Strapatsada Recipe

Strapatsada is a Greek dish made mainly with eggs and tomatoes that will take you only 30 minutes to make. Serve it with some slices of bread or some green salad. Enjoy!

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Greek Eggs With Tomatoes - Strapatsada

• Servings: 3

• Prep Time: 5 minutes

• Cook Time: 25 minutes

Ingredients

• 4 medium tomatoes

• 5 eggs

• 100gr / 3.5 oz feta cheese

• 1 onion

• 1 tablespoon of oregano

• 2 tablespoons of olive oil

• salt & pepper

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Instructions

1. I start by cutting the tomatoes and the onion. I’m using 4 medium tomatoes that are ripe and juicy. You could also use a mix of tomatoes and cherry tomatoes if you prefer. I’m cutting the tomatoes into cubes and same with the onion.
2. You could use a simple frying pan or a cast iron skillet to make the Greek eggs and tomatoes. I personally love my cast iron skillet and use that when making eggs or an omelette. Firstly, I add the onion cubes with a little bit of olive oil to the pan, around 2 tablespoons will do the job. I sauté the onion for 3-4 minutes until it gets soft and translucent. Basically, we want the onion to get all its flavor and sweetness out.
3. Now it’s time to add the tomatoes. I give it a good stir to mix with the onion and season with some salt and pepper. Some people like to take the tomato skin off by blanching them, but I prefer to just cut them into cubes. If your tomatoes are overripe sometimes it’s easy to remove the skin without blanching and overripe tomatoes will give the Greek eggs and tomatoes a beautiful red color.
4. It will take about 10 minutes for all the tomato juices to evaporate and to get more saucy. The key for a nice strapatsada dish, is to cook the tomatoes well until all the juices are gone. Make sure that the heat is not very high, we want to simmer the tomatoes.
5. When the tomatoes are ready, it’s time to add the eggs. I’m using 5 medium eggs for my strapatsada that gives me a nice balance between the eggs and tomatoes. I break the eggs in a bowl and simply beat them with a fork just enough to break the yolks. Then, I add them to the pan and gently stir. The heat needs to be medium-low as we don’t want to burn the eggs but cook them slowly with the tomatoes.
6. On top of the tomatoes and eggs, I start crumbling the feta cheese. I’m using about 100gr of feta cheese, that’s around half a cup when crumbled. Along with the feta cheese I’m adding about a tablespoon of oregano that is going to give a nice aroma to my Greek eggs and tomatoes. Oregano is an aromatic herb that compliments a lot tomatoes and feta cheese. Some people don’t add feta cheese to strapatsada as they don’t like the taste of it or they don’t like it when melted. My grandma actually would often make it just with tomatoes and eggs. If you are not a big fan of feta cheese, you could leave it out or if you simply don’t like it melted, then you could just crumble some on top when served.
7. It will take about 10 minutes to get the eggs cooked and in the meantime I keep stirring every now and then so the eggs don’t stick to the bottom of the pan.

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Serving suggestions

Serve this strapatsada dish while it’s still warm. We like to have it as a side dish with our main or as a light lunch with some salad or potato wedges on the side and a slice of warm, crispy bread or some pita bread. It’s also quite nice for breakfast or brunch as it’s quite filling and full of protein and goodness.

Storage

If you have any leftover Greek eggs with tomatoes, you could store it in the fridge and have them the next day. Before serving, make sure it’s warmed up well in a pan or microwave until piping hot.

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Notes

• You could add some chili flakes if you like hot spicy flavors.

• If you don't like the texture of melted feta cheese, you could leave it out or simply add some on top after the eggs are cooked.

Nutrition Info (per serving)

Calories: 334kcal | Carbohydrates: 15g | Protein: 20g | Cholesterol: 328mg | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Fiber: 3g | Sodium: 625mg | Potassium: 593mg | Sugar: 8g

I am not a nutritionist. The nutrition information has been calculated using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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