Take your morning eggs to a whole new level with strapatsada or Greek scrambled eggs. This easy and delicious Mediterranean breakfast is packed with the wonderful flavours of fresh tomatoes, sweet onions and salty feta cheese.
(Love starting the day with eggs? Try these jalapeño cheddar waffles with fried egg. Drizzle with maple syrup for a sweet, salty, spicy treat.)
Despite my undeniable sweet tooth, more often than not I prefer to start the day with something savory. And one of my favorite things to make is strapatsada or Greek-style scrambled eggs.
We first tasted this in Greece and we’ve been fans since. It packs a whole lot of flavor for such a simple dish and it’s a delicious way to jumpstart the morning.
Let’s get to it.
What is strapatsada
Strapatsada (also called kagianas) is a delicious dish made of eggs, tomatoes, onions and feta cheese.
It’s normally eaten for breakfast, usually with bread, but it’s also hearty enough to serve for lunch and dinner.
Why it will become your new favorite
We love making strapatsada and once you taste it, you will too.
- Easy to make. It has more ingredients and definitely looks fancier than regular scrambled eggs but this recipe is secretly very easy to make. You’ll have breakfast on the table in under an hour.
- Great for company. This recipe is good for 4-6 people so it’s perfect for when people come over. You can also easily double the recipe if you’re cooking for a larger crowd.
- Delicious. Most importantly, strapatsada is so good. Caramelized tomatoes and onions, crumbled feta cheese to finish, it’s a fabulous way to start the day.
You’ll need less than 10 ingredients to make this Greek-style breakfast. Here are a couple of things to note:
- Sweet onion — you’ll need a large piece of onion here. Best to weigh the onion (240g) but if you don’t have a kitchen scale, you’ll know you have enough when, after finely chopping the onion, you end up with a heaping 1 ½ cups – 2 cups.
- Fresh tomatoes — you’ll also need tomatoes that you’ll need to dice. You can use canned tomatoes, if you prefer.
How to make
Add chopped onions to a skillet drizzled with some olive oil. Cook on medium-high heat until soft and translucent.
Add diced tomatoes and sugar. Allow to boil for 15-20 minutes or until all the liquid is gone and the mixture is well caramelized.
Meanwhile, beat the eggs and season with salt and pepper. Switch to low heat and pour the eggs into the caramelized onions and tomatoes. Stir continuously so that the eggs incorporate into the onions and tomatoes well (we don’t want them cooking separately).
Once cooked (still juicy and not dry), take off the heat and add feta cheese. Stir until combined.
Easy, right? Here are more tips to make this recipe absolutely fool-proof.
- Make sure your skillet and oil are hot enough before adding in the chopped onions. To test, sprinkle some water and if your pan sizzles, it’s ready.
- Be patient; you want the onions and the tomatoes to fully caramelize before adding the eggs in. This can take up to 20 minutes. Watch your heat though; you don’t want to burn the mixture.
- If your tomatoes are not very juicy, add some water to help things along.
- Once you’ve added the eggs, stir until you have a well blended mixture so that the eggs cook with the onions and tomatoes, and not separately.
- Best served warm, but can also be served at room temperature or cold!
A simple way to check if your eggs are fresh is to fill a cup with cold water then gently drop the egg in.
If it sinks to the bottom of the cup, it’s fresh. If the egg sinks to the bottom but stands upright, it’s still good but you need to use it soon.
If the egg floats to the top, it’s no longer fresh and you need to throw it away.
I personally don’t peel my tomatoes in this recipe but you can definitely do so.
Yes, you can use canned tomatoes in this recipe. Make sure to include the juice to help with caramelization.
Have a good morning!
Strapatsada Recipe (Greek Scrambled Eggs)
- Drizzle some olive oil on a skillet. Add chopped onions and cook on medium-high heat until soft and translucent.
- Add diced tomatoes (including all the juice) and 1 tsp sugar. Allow to boil for 15-20 minutes or until all the liquid is gone and the mixture is well caramelized (see note 3).
- Meanwhile, season eggs with salt and pepper. Switch to low heat and pour the eggs into the caramelized onions and tomatoes. Stir continuously so that the eggs incorporate into the onions and tomatoes well (we don’t want them cooking separately).
- Once cooked (still juicy and not dry), take off the heat and add feta cheese. Stir until combined.
- Chopped, you should have a heaping 1 ½ cups – 2 cups of onions.
- You can also use canned, diced tomatoes. Make sure to include the juice.
- Add ¼ cup water if your tomatoes are not very juicy.
Nutritional information are estimates only.
(Disclosure: this post was originally published on October 12, 2018 as part of the World Egg Day campaign sponsored by Egg Farmers of Canada. I’ve updated it to add step-by-step photos, tips and FAQs.)