Scrambled eggs with tomatoes-Strapatsada

Here is a classic egg recipe from Greece!  A dish that brings memories of home to mind. 

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  • 7 medium tomatoes, ripe, skinned and grated or finely chopped
  • 8 eggs
  • 300 gr feta cheese
  • a little finely chopped green pepper
  • 1 tablespoon of sugar
  • 1 sprig of basil
  • 1 cup of olive oil
  • oregano, pepper, salt to taste


Place in a deep frying pan along with the herbs and spices, sugar and salt (not too much if the feta you are using is salty); allow to cook until the liquid from the tomatoes has reduced.

Add the oil, cheese and lightly beaten eggs.

Stir continuously with a wooden spoon until the eggs are cooked, but not too dry.


Accompany with toasted bread and offer it for lunch with a green salad.