Authentic Greek Scrambled Eggs with Feta and Tomato – Strapatsada

Authentic Greek Scrambled eggs known as strapatsada or kagianas, are made with tomatoes and onions, served with crumbled feta and fresh herbs, perfect for breakfast, brunch, or a light supper.

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Authentic Greek Scrambled Eggs with Feta and Tomato - Strapatsada

As I’ve mentioned before, for Greeks, eggs are more of a night food than a breakfast food. The largest meal of the day is a late lunch so the evening meal needed to be something somewhat light and quick to make and that’s where this tasty dish of scrambled eggs cooked along with tomato and onions, comes in. It takes only a few minutes to prepare, but so delicious.

What makes this recipe truly special is its simplicity and balance. It’s a perfect example of how Greek cuisine transforms humble ingredients into a deeply satisfying dish. What I like about this particular version is that there are plenty of tomatoes. You will be getting at least one whole serving of vegetables with every egg used, it is almost more like “tomatoes with eggs” rather than “eggs with tomatoes”. This is  served with a sprinkle of crumbled feta and a bit of bread. A perfect meal, plenty of vegetables with a bit of protein.

Nutrition Benefits Authentic Greek Scrambled Eggs with Feta and Tomato – Strapatsada: The Dietitian’s Take

This dish is a nutritious powerhouse wrapped in simplicity. Tomatoes are rich in antioxidants, particularly lycopene, which supports heart health and reduces inflammation. Onions also a great source of protective antioxidants. Eggs provide high-quality protein, necessary for satiety, along with a variety of vitamins like B12 and D and antioxidants. Olive oil, the cornerstone of the Mediterranean diet, is a heart-healthy fat packed with antioxidants. The addition of herbs like oregano and mint adds not only fragrance but also boosts the dish with antimicrobial and anti-inflammatory properties. Topped with a touch of feta, you’re also getting a dose of calcium and some more protein.

Authentic Greek Scrambled Eggs with Feta and Tomato Ingredients

  • Olive Oil: Choose a good-quality extra virgin olive oil.
  • Onion: A small red onion works best; chop finely for even cooking.
  • Garlic: Use fresh garlic for maximum aroma and flavor; mince it finely for a smooth texture.
  • Tomato: If available choose juicy tomatoes, over ripe ones work well. If not you can used canned crushed tomatoes.
  • Eggs: Fresh eggs are the most important part of this dish.
  • Feta: Use Greek feta, if not available find feta that is made with sheep’s milk to provide the tanginess.
  • Dried Oregano: Make sure it dry oregano not fresh.
  • Fresh Mint : Choose bright, fresh leaves; they add a cooling contrast to the warm, savory dish.
  • Salt/Pepper – Season to taste, but go easy on the salt if your feta is particularly salty.

How to Make Greek Scrambled Eggs with Feta and Tomato -Strapatsada

  • Chop the tomatoes and whip the eggs in a seperate bowl

  • Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
  • Add the chopped or grated tomatoes and sauté for another 5 minutes until soft.

  • Pour eggs into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
  • Add crumbled feta and stir until blended

  • Remove from pan, serve on plate. Add salt (as needed.
  • Sprinkle with dried oregano and mint.

What to Accompany With Greek Scrambled Eggs

Serve this dish with a thick slice of rustic bread or Homemade Pita Bread to soak up the flavorful tomato juices. A crisp green salad such as the Classic Maroulosalata- Greek Green Salad with Feta and in the summer a tomato based salad like my favorites the Authentic Greek Salad or the 5-Ingredient Mediterranean Salad which pair beautifully with this egg dish.

Greek Style Scrambled Eggs with Cherry Tomatoes and Feta – Kagianas

Authentic Greek Scrambled Eggs with Feta and Tomato - Strapatsada
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes
A Greek classic egg recipe: scrambled eggs with tomatoes and feta.
Course: Breakfast, lunch
Cuisine: Greek, Mediterranean
Keyword: Greek scrambled eggs
Servings: 2
Calories: 240kcal
Author: Elena Paravantes, MS, RD
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Ingredients

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1 garlic clove minced
  • 1 large tomato grated or finely chopped
  • 2 eggs
  • 1 tablespoon crumbled feta
  • 1-2 teaspoons dried oregano
  • 1 teaspoon fresh mint
  • Salt/pepper

Instructions

  • Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
  • Add the tomatoes and sauté for another 5 minutes until soft.
  • Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
  • Add crumbled feta and stir until blended
  • Remove from pan, serve on plate. Add salt (as needed.
  • Sprinkle with dried oregano and mint.
Nutrition Facts
Greek Style Scrambled Eggs with Cherry Tomatoes and Feta – Kagianas
Amount per Serving
Calories
240
% Daily Value*
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Photos by Elena Paravantes All Rights Reserved

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21 Comments

  1. Love this recipe. Has it changed? I vividly remember there being tomato paste in it. That’s how I’ve been making it for the last few months. Maybe I’m just losing my mind. Lol

  2. This is two servings? I estimate it’s under 300 calories per serving. Is this, with a piece of bread, considered to be a normal meal for men and women?

  3. How many calories are in this dish? Trying to change to Mediterranean style while also counting the calories.
    I loved this dish. Delicious! Definitely making it again.5 stars

  4. Hi Elena
    I definitely went wrong.
    Could You tell me how the texture should be. I tried yesterday and although it was very tasty it ended up like an egg and tomato smoothie.

    Kind regards

    Dave

  5. I made this for breakfast today and it was very good! I was out of cherry tomatoes so I used four small hothouse tomatoes. I also used dried mint. I’m going to put this on my list of “things to make for dinner when I’m too tired to make dinner” ideas.

  6. I just made this and added some spinach! It was very good! Thank you for all these recipes and information!

  7. I made it for lunch today and it was delicious and satiating. I loved the lift from the mint and oregano, plus the saltiness of the cheese. Wonderful!

  8. In Santorini, I had delicious tomatoes and eggs for breakfast. I have not been able to replicate this dish at home. Maybe your receipe will help? Of course eating anything overlooking the caldera would taste good!

    1. I tried this recipe for dinner. It was an improvement over the way I was making it. Still, I think it would benefit from those Santorini tomatoes!