Strapatsada (Greek Tomato Scrambled Eggs)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
With so much tomato in the pan, the eggs end up as small soft curds scattered through red pulp instead of big scrambled pieces.
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The clear juice tomatoes release at first would water everything down. The tomatoes cook until the flesh collapses and no liquid pools when pushed aside, with a little tomato paste adding body in that short time. Cherry tomatoes counted one for one are not the same amount as small tomatoes. With feta bringing salt, a pinch is enough, and it goes to the table right away with bread before the eggs dry out in the leftover heat.
Ingredients
Instructions
- 1
Remove the tomato stems and hard cores, then chop roughly.
Rinse and dry the basil, and crack the eggs into a small bowl.
- 2
Warm a heavy pan about 25cm across over medium heat and add the olive oil.
Cook the tomatoes for about 5 minutes, stirring occasionally, until the flesh begins to collapse.
- 3
Stir in the tomato paste, salt and sugar and cook about 5 minutes more.
Reduce longer if watery liquid still separates; meanwhile, toast the 4 bread slices as desired or leave them untoasted.
- 4
Lower to medium-low, add the eggs and stir across the base for about 2-3 minutes.
Remove from the heat once no liquid egg remains and the mixture forms moist, fine curds.
- 5
Crumble the feta over the eggs and scatter on the torn basil.
Serve immediately with the prepared bread.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Strapatsada
Nigella Lawson / Simply Nigella · Checked: 2026-09-07
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