Strapatsada - Greek scrambled eggs with tomato and feta recipe
Strapatsada, Greek scrambled eggs with feta and tomato! Try this amazing recipe for brunch and serve it on top of toasted bread!
- 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.