Need a new breakfast option? Greek Eggs with Tomatoes – Strapatsada is a simple, yet satisfying, dish to add to your Sunday breakfast menu!
From Lizz: Many families in Greece, mine being one of them, typically have farm fresh eggs available. During the summer, there is also a garden full of fresh tomatoes. As far back as I can remember, my father always had a vegetable garden that he meticulously cared for. One of the best items from that vegetable garden were his vine ripened tomatoes. There are few things more delicious to me, than a vine ripened tomato, freshly picked and eaten right off the vine!
Summertime is the perfect time for enjoying vine ripened tomatoes. If you don’t have the benefit of your own vegetable garden, you can easily find vine ripened tomatoes at the grocery store or even better, your local farmer’s market. There are so many options for using and preparing tomatoes in Greek cooking. We wanted to share a recipe that you very likely have not tried before and we are confident you will love!
This Greek Eggs With Tomatoes – Strapatsada is a dish my husband and our children have had during our visits to Arcadia, where his family is from. We love this dish so much and have made it in our own home over the years. In addition to the eggs and tomatoes, this dish includes feta and Greek oregano. The saltiness of the feta compliments the tomatoes to create a flavor combination to be savored.
Strapatsada is a delicious and filling breakfast. It’s so simple and quick to create and I promise, once you have tried it will become a go to for you and your family as well. The combination of the eggs and vine ripened tomatoes with the Greek oregano and feta seems basic and yet the complex flavors are equal to pure joy that will make your taste buds and your tummy so very happy! Serve it with some left over toasted french bread, the way the Greeks do.
HOW TO MAKE GREEK EGGS WITH TOMATOES – STRAPATSADA
- Grate tomatoes.
- Whisk eggs together. Set aside.
- Measure out feta and herbs. Set aside.
- Add extra virgin olive oil to skillet under medium heat. Then add grated tomato and cook until water from tomatoes has evaporated and a thick pulp remains.
- Then add eggs, Greek oregano, sea salt and pepper to taste. Stir with a wooden spoon to create an egg scramble consistency.
- Once the eggs are just about fully cooked, add crumbled feta cheese and continue to stir so the feta is blended well into the egg, tomato, herb mixture.
I DON’T HAVE FRESH GREEK OREGANO. WHAT IS THE MEASUREMENT TO SUBSTITUTE DRY GREEK OREGANO?
If you don’t have fresh Greek oregano, you can substitute it with 1 teaspoon of dry Greek oregano.
Greek Egg With Tomatoes – Strapatsada Recipe
Greek Egg With Tomatoes – Strapatsada
- 2 medium size ripe tomatoes
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh Greek oregano, finely chopped
- 4 large eggs, beaten
- 1/2 cup crumbled feta cheese
- sea salt and fresh ground pepper to taste
- Grate tomatoes and set aside.
- Whisk eggs together and set aside.
- Measure out feta and Greek oregano and set aside.
- Heat 2 tbsp extra virgin olive oil to skillet under medium heat. Add grated tomato and cook until water from tomatoes has evaporated and a thick pulp remains, about 8 minutes.
- Add eggs, Greek oregano, sea salt and pepper to taste. Stir with a wooden spoon to create an egg scramble consistency, about 2-3 minutes.
- Once the eggs are just about fully cooked, add crumbled feta cheese and continue to stir so the feta is blended well into the egg, tomato, herb mixture. Remove from heat after 1 minute.
- Serve immediately.