Strapatsada
Tomato, soft scrambled egg, and crumbled feta.
Greece · Creamy, Tender · Easy · Researched
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
20–24 cm frying pan · Silicone spatula · Small 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
Grate tomatoes into a bowl, discarding most skin. Beat 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. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.
Look for: Feta remains in small pieces rather than melting completely.
Equipment & heat
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
Troubleshooting
A watery plate means the tomato needed longer reduction. Salty feta may supply all the salt needed.
About this version
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.