Strapatsada (Eggs with tomatoes)
Recipe type: Breakfast
Cuisine: Greek
Eggs with tomato
  • 4 medium tomatoes (or one 15-ounce can diced tomatoes)
  • 3 tablespoons olive oil
  • ½ yellow onion, diced
  • 1 garlic clove, minced
  • 1 teaspoon chili flakes
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 4 eggs, beaten lightly
  • ¼ cup feta cheese, crumbled
  1. Cut the ends off of each tomato. Grate the tomatoes, until all that’s left is the tomato skin. Reserve the grated tomatoes and discard skins.
  2. In a skillet, heat olive oil over medium heat and sauté the onions and the garlic until they become translucent.
  3. Add the tomatoes and season with chili flakes, oregano, salt and pepper. Cook until the tomato juices have mostly evaporated.
  4. Pour in the beaten eggs and mix with a wooden spoon to combine. Add more seasoning if desired.
  5. Cook until the eggs begin to set, careful not to overcook. Remove from heat.
  6. Top with feta, drizzle with olive oil, and serve immediately.
Variation: Make a breakfast burrito by putting the egg mixture on a tortilla (or a large pita bread), then rolling it up as best you can. Sloppy and terrific.
Recipe by Eleni Saltas at