Greek Scrambled Eggs with Tomatoes & Feta (Strapatsada)

Name: Greek Scrambled Eggs with Tomatoes & Feta (Strapatsada)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greece
Ingredients: 1 1/2 lb (680 g) very ripe tomatoes (about 4 medium); 3 tablespoons (45 ml) extra-virgin olive oil; 1/2 teaspoon sugar (optional); 8 large eggs; 4 oz (115 g) Greek feta, crumbled (about 3/4 cup); 1 teaspoon dried Greek oregano; Salt and freshly ground black pepper

Στραπατσάδα StrapatsadaSay it: strah-pah-TSAH-dah

By the Passport Plate editors. Published November 3, 2026.

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Strapatsada is a rustic Greek dish of soft scrambled eggs folded into sweet, concentrated tomatoes and finished with crumbled feta and dried oregano. It is a beloved summer breakfast, brunch, or light meze, made when tomatoes are at their ripest. The eggs stay creamy rather than dry, the tomatoes bring gentle sweetness and acidity, and the feta adds a salty, tangy contrast. A generous pour of good olive oil ties everything together. It comes together in one skillet in under half an hour and is best scooped onto crusty bread.

Greek Scrambled Eggs with Tomatoes & Feta (Strapatsada)

Στραπατσάδα, Strapatsada

Pronounced strah-pah-TSAH-dah

Serves: 4
Prep: 10 min
Cook: 20 min
Total: 30 min
Level: Easy

Also nut-free.

Allergens: contains milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

1 1/2 lb (680 g)680 g (1 1/2 lb) very ripe tomatoes (about 4 medium)
3 tablespoons (45 ml)45 ml (3 tablespoons) extra-virgin olive oil
1/2 teaspoon sugar (optional)
8 large eggs
4 oz (115 g)115 g (4 oz) Greek feta, crumbled (about 3/4 cup)
1 teaspoon dried Greek oregano
Salt and freshly ground black pepper

Method

Cut the tomatoes in half across the equator. Grate the cut side on the large holes of a box grater into a bowl, stopping when you reach the skin; discard the skins.
Heat the olive oil in a 10-inch (25 cm) skillet over medium heat. Add the grated tomatoes and sugar, if using, with a pinch of salt.
Cook, stirring occasionally, until most of the liquid evaporates and the mixture thickens, darkens slightly, and a spoon leaves a clear trail, 10–15 minutes.
Meanwhile, beat the eggs in a bowl with a pinch of salt and a few grinds of black pepper until just combined.
Reduce the heat to medium-low. Pour the eggs into the tomato mixture and let them sit undisturbed for 10 seconds.
Stir gently and constantly with a spatula, scraping the bottom, until the eggs are barely set but still glossy and a little runny in places, 2–3 minutes. Remove the pan from the heat.
Immediately scatter the crumbled feta and oregano over the eggs and fold gently once or twice. Serve right away.

Regional variant: Strapatsada with peppers (Στραπατσάδα με πιπεριές)

Soften 1 small chopped onion and 1 chopped green bell pepper in the olive oil before adding the tomatoes; cook until the pepper is tender, then proceed with the eggs and feta. The pepper adds sweetness and a slightly firmer texture.

Cook's notes

Use the ripest, juiciest tomatoes you can find; out of season, one 14-oz (400 g) can of whole peeled tomatoes, crushed by hand, works well.
Move the eggs constantly but gently; they should remain soft and slightly creamy, not browned or dry.
Add the feta off the heat so it warms through without melting completely, keeping its salty, tangy crumbles.

Serve with

Serve hot or warm with crusty country bread, toasted sourdough, or paximadi, plus a few Kalamata olives on the side.

Make ahead and storage

Best made just before serving; leftovers can be refrigerated in an airtight container up to 1 day and gently reheated, but the eggs will firm up.

Greek Scrambled Eggs with Tomatoes & Feta (Strapatsada)