Authentic Greek Strapatsada – The Classic (almost) Eggs with Tomatoes Recipe
Discover one of Greece’s most beloved and simple dishes — Strapatsada (Στραπατσάδα), also known as Greek scrambled eggs with tomatoes. This rustic recipe combines fresh ripe tomatoes, eggs, and olive oil to create a quick and delicious meal that captures the essence of Mediterranean cooking.
Ingredients
- 4 ripe tomatoes
- 6 fresh eggs
- 3 –4 tablespoons grated Parmesan or other cheese like mozzarella or gruyère
- Fresh basil leaves for garnish and a small amount for folding in
- Olive oil
- Salt to taste
- Black pepper to taste
Optional
- Sausages ham, or other breakfast sides
- Paprika chilli, or other herbs for variation
Instructions
Prepare the Tomatoes
- Wash and chop 4 ripe tomatoes.
- Blend them in a blender or food processor until smooth, leaving some small chunks if desired.
- Alternatively, grate the tomatoes or blanch and peel them first to avoid skin pieces in the final dish.
Cook the Tomato Base
- Pour the blended tomatoes into a pan over medium to medium-high heat.
- Cook for about 10 minutes, stirring occasionally, until the mixture reduces and much of the water evaporates.
- Add a pinch of salt and a drizzle of olive oil towards the end to create a smooth sauce.
Prepare the Egg Mixture
- Crack 6 eggs into a bowl and whisk until smooth.
- Add a pinch of salt (keep it light if adding cheese) and a few grinds of black pepper.
- Whisk in 3–4 tablespoons of grated Parmesan cheese.
Combine Eggs and Tomatoes
- Lower the pan heat to medium-low.