Strapatsada

Name: Strapatsada
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Greece
Ingredients: 3 large eggs; 350 g ripe tomatoes, coarsely grated; 1 tbsp olive oil; 60 g feta, crumbled; ½ tsp dried oregano; Black pepper

Tomato, soft scrambled egg, and crumbled feta.

Greece · Creamy, Tender · Easy · Researched

Prep: 10 min
Cook: 15 min
Serves: 2

Go to the method

Equipment

20–24 cm frying pan · Silicone spatula · Small bowl · Box grater and a bowl

Ingredients

3 large eggs
350 g ripe tomatoes, coarsely grated
1 tbsp olive oil
60 g feta, crumbled
½ tsp dried oregano
Black pepper

Method

Prepare tomatoes

Halve the tomatoes and grate the cut side on the coarse holes of a box grater over a bowl, pressing with your palm. Stop when you reach the skin and discard it. Beat the eggs separately.

Look for: The tomatoes form a wet pulp.

Reduce the pulp

Heat oil over moderate heat. Add tomato and oregano and simmer for 8–12 minutes, stirring often.

Look for: Most free water has evaporated.

Stir in eggs

Lower the heat. Add beaten eggs and fold gently for 2–3 minutes until they form soft curds.

Look for: Egg is visible throughout the thickened tomato.

Add feta

Fold in feta, warm briefly, and finish with pepper. Taste before adding salt.

Safety: For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.

Look for: Feta remains in small pieces rather than melting completely.

Equipment & heat

Induction, gas and electric all work with compatible cookware. Start over moderate heat, then reduce to a gentle simmer. On induction, avoid boost when reducing a thick sauce. Keep gas flames under the base. Move an electric pan off the ring if the sauce catches.

Nonstick: A good fit. Use a silicone or wooden utensil.

Troubleshooting

A watery plate means the tomato needed longer reduction. Salty feta may supply all the salt needed.

About this version

A tomato-and-egg dish with several regional names. This version adds feta at the end to retain its texture.

Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.

Sources

This guide was written from the references below. Egg Atlas has not kitchen-tested it.

Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.