2025

Strapatsada my way — a few things I do differently

Traditionally, strapatsada is made by grating the tomatoes and discarding the skin. Honestly? I can’t be bothered. I don’t mind the subtle texture the skin adds — and the better the tomato, the thinner and sweeter that skin will be anyway. If you prefer the traditional method, go for it. But don’t let it stop you from making this on a Tuesday evening.

The other thing I do differently: I barely stir. Purists will tell you to cook the tomatoes down properly and mix everything together well. I tried it that way for years and always found the eggs came out heavier. My version keeps the tomatoes aromatic and barely cooked, the eggs soft and just set, and the whole thing feels lighter, more like a lazy summer lunch than a brunch-menu scramble. The contrast in textures is half the point.

Why you will love strapatsada

15 minutes, one pan. Perfect as a meze, a quick lunch, or a light dinner. This is the dish Greeks make when they want something delicious with zero effort.

The feta makes it. It melts into the tomato sauce just enough to get creamy pockets of salty, tangy goodness in every bite.

It’s summer in a pan. Use peak-season tomatoes and this dish needs nothing else — olive oil, eggs, feta, and you’re done.

Great with crusty bread. Scoop it up with thick-cut sourdough or a hunk of village bread (χωριάτικο) and call it a perfect morning.

My Cretan yiayia’s version. This is how it’s made in Greek homes. Simple, honest, and absolutely nothing like “tomato scrambled eggs” from a brunch menu.

Here is what you need

Ripe tomatoes. Get the best you can find. They are the key ingredient for this recipe. If out of season, go for a package of Campari tomatoes.

Eggs. Ideally, get free-range organic eggs.

Garlic. Two or three cloves of garlic will do.

Oregano. Dried oregano goes into the egg mixture. Fresh oregano leaves (optional) can be a garnish and add freshness.

Chili flakes and feta for serving. Both are optional. I love a little kick from the flakes, and the feta adds a salty component to the sweet, umami tomatoes.

Extra virgin olive oil. This is the only fat we use for these eggs. Butter or another vegetable oil is a big no. A drizzle of extra virgin olive oil over the finished dish adds a luxurious note.

How to make strapatsada-eggs kayana

STEP 1. Place a skillet over medium heat.Add the olive oil, chopped garlic, and sauté for 1-2 minutes.

Add the chopped tomatoes. Season with sea salt. Sprinkle all over one tablespoon of oregano. Stir tomatoes and cook for 5-6 minutes, occasionally stirring. Don’t break the tomatoes too much.

STEP 2. Add the beaten eggs to the skillet and mix gently. Cook eggs to your desired texture.

While cooking, stir a couple of times but don’t overdo it.

Pro tips

Use the ripest tomatoes you can find — and in winter, go Campari. This dish lives and dies by the tomato. Peak summer tomatoes need nothing. Off-season ones will taste flat no matter what you do. If you’re in the US and it’s not tomato season, reach for Campari tomatoes — they’re smaller and sweeter than standard supermarket tomatoes, and their flavor is the closest thing I’ve found to a proper Mediterranean tomato outside of summer. You’ll need two to three Campari tomatoes to replace one regular-sized tomato in this recipe.

Don’t overcook the eggs. Pull them off the heat while they still look just slightly underdone — they’ll finish in the pan. Overcooked strapatsada is a sad thing.

Be generous with the olive oil. This is not the moment for restraint. A good glug at the start is what makes the tomatoes sweet and the whole dish silky.