Strapatsada
Strapatsada is a rustic Greek scramble in which ripe tomatoes cook down before eggs and feta are folded through. It is also known as kagianas in parts of Greece.
From Chef Ilhama’s recipe collection
Photo: Saintfevrier — Own work · CC BY-SA 3.0 · Sources
How do you make Strapatsada?
Strapatsada uses 8 ingredients and 4 clear steps. Allow 25 minutes; the recipe yields 4 servings. Check off ingredients and steps as you cook.
What does Strapatsada taste like—and what matters most?
Strapatsada is juicy and savoury, with concentrated ripe tomato, softly set eggs, salty feta and the herbal edge of oregano.
Reduce the grated tomatoes until their watery phase has mostly disappeared before adding eggs. This keeps the finished scramble creamy, not soupy.
Use well-drained canned whole tomatoes outside tomato season. Crush them finely and allow extra reduction time before the eggs go in.
Do not cook the eggs until they look fully dry in the pan. Fold slowly over low heat and stop while glossy; residual heat completes the set.
The tomato base can be refrigerated for 3 days. For the best texture, reheat the base and add fresh eggs only when serving.
Ingredients & Preparation steps
8 items
History note
Strapatsada is a rustic Greek scramble in which ripe tomatoes cook down before eggs and feta are folded through. It is also known as kagianas in parts of Greece.
4 steps
Cook grated tomatoes, garlic, olive oil, sugar and oregano until most liquid evaporates.
Beat the eggs lightly with pepper and a small pinch of salt.
Pour the eggs into the tomatoes and fold slowly over low heat.
Add feta when the eggs are still glossy, cook for one minute and remove from the heat.
Serve immediately with crusty bread, olives and extra oregano.
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