greekeggslowcarbvegetariantomatofetaquickpan-fried

Strapatsada

Name: Strapatsada
Prep time: 5 min
Cook time: 9 min
Total time: 15 min
Yield: 2
Cuisine: Greek
Ingredients: 300 g ripe tomatoes, grated or finely chopped; 15 ml olive oil; 1 small clove (5 g) garlic, finely chopped; 1/2 tsp dried oregano; 1/4 tsp fine salt; 1/8 tsp black pepper; 4 medium eggs; 60 g feta, crumbled; 5 ml extra virgin olive oil; 1/4 tsp dried oregano

Strapatsada is soft, creamy scrambled eggs folded into a bright, jammy tomato base and finished with tangy feta. It is simple, rustic, and deeply flavorful, with the sweetness of ripe tomatoes balanced by olive oil, oregano, and salty cheese.

15 min

2 servings

278 kcal

Greek

Ingredients

Tomato base

300 gripe tomatoes, grated or finely chopped
15 mlolive oil
1 small clove (5 g)garlic, finely chopped
1/2 tspdried oregano
1/4 tspfine salt
1/8 tspblack pepper

Egg and cheese finish

4 mediumeggs
60 gfeta, crumbled

To serve

5 mlextra virgin olive oil
1/4 tspdried oregano

Instructions

1
Prepare everything first for fast cooking: grate or finely chop the tomatoes, finely chop the garlic, crumble the feta, and crack the eggs into a bowl. Beat the eggs lightly just until the yolks and whites are combined; do not overwhisk, which can make the texture less tender.
2
Heat the olive oil in a medium nonstick or well-seasoned frying pan over medium heat. Add the garlic and stir for about 20 seconds, just until fragrant; do not let it brown or it can taste bitter.
3
Add the tomatoes, dried oregano, salt, and black pepper. Cook over medium to medium-high heat for 5-6 minutes, stirring occasionally, until the tomatoes lose their raw smell and become a thick, saucy base with most excess liquid evaporated. If the pan still looks watery, cook 1 minute more before adding the eggs.
4
Lower the heat to medium-low and pour in the beaten eggs. Stir slowly with a spatula, scraping across the base of the pan, until soft curds begin to form. When the eggs are mostly set but still slightly glossy, fold in the feta. Cook for 30-60 seconds more; the residual heat should finish the eggs gently. Avoid overcooking—Strapatsada should be soft and creamy, not dry.
5
Take the pan off the heat and let the Strapatsada stand for 1 minute to settle. Spoon onto warm plates, drizzle with extra virgin olive oil, and finish with a little more oregano before serving immediately.

Nutrition per serving

278 kcal

Calories

16g

Protein

Carbs

20g

Fat

Fiber

Notes

•For the best flavor, use very ripe summer tomatoes; if tomatoes are out of season, good-quality grated canned tomatoes can work, but cook them until properly concentrated.
•A nonstick pan makes this especially beginner-friendly and helps the eggs stay soft.
•Serve on its own for a low-carb meal, or with olives and cucumber on the side.
•If your feta is very salty, reduce or omit the added salt until you taste the finished dish.

Background

Strapatsada is a homestyle Greek dish made by gently scrambling eggs with tomatoes, often finished with feta in many regional versions. It is especially associated with summer cooking, when ripe tomatoes are abundant, and is valued for turning a few everyday ingredients into a quick, satisfying meal.

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