When it comes to summer, Greeks know how to cook their way through this warm season! Strapatsada is the Greek version of scrambled eggs with feta cheese and tomato. But behold, do not get carried away and start making the classic recipe with milk and butter. I urge to use Greek extra virgin olive oil!
This traditional recipe for strapatsada has a light texture and is perfect served on top of toast. I find strapatsada a very summery food, as fresh tomatoes growing under the Greek sun melt in the pan and produce extraordinary aromas. Some cooks peel the tomato, but as you already know I like to take shortcuts and cook good food fast. The first step is to dry out the tomato in the pan and that’s why we don’t use any butter or olive oil. Another key ingredient in this recipe is the feta. I always prefer barrel aged feta cheese, as it has a smoky and slightly spicy flavor to it.
One important tip to master this authentic recipe for strapatsada is to keep an eye on the eggs while they’re cooking in the tomato sauce. The perfect strapatsada should absorb all the beautiful tomato juices and be absolutely dry. Don’t forget to top it off with a pinch of good quality dried oregano and there you have the best strapatsada your yia-yia would be jealous of!
- 4 to matoes diced
- 1/4 cup Greek olive oil
- 4 eggs
- 8 oz feta cheese crumbled
- sea salt
- 1 tbsp dried oregano
In a pan over medium heat, add the tomatoes and let them dry out for 10 minutes, stirring occasionally. Add the olive oil and stir using a wooden spatula.
In a bowl, beat the eggs with sea salt and feta. Add the egg mixture into the pan and stir well with the wooden spatula. The strapatsada is ready when it has absorbed all the tomato juices and the eggs are firm. Serve immediately and top with dried oregano.