🇬🇷 GreeceCatalog recipe · Peloponnese
Soft scrambled eggs folded through jammy grated tomato and melting feta — a ten-minute Greek summer breakfast.
For 2 servings.
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Halve the tomatoes and grate them flesh-side-down on a box grater, discarding the skins left in your hand.
💡 Grating is faster than peeling and gives the perfect pulpy texture.
Cook the tomato pulp in the olive oil over medium-high heat until the juices evaporate and it turns thick and jammy, 6–7 minutes.
💡 Wait for the oil to separate around the edges — that's when the tomato is ready for the eggs.
Season with salt, pepper and a small pinch of sugar if the tomatoes are sharp.
Lower the heat, pour in the beaten eggs and fold slowly until just set and still glossy.
Scatter over the feta and oregano, kill the heat, and serve from the pan with bread.
Strapatsada, also called kagianas in the Peloponnese, is what Greek gardens make for breakfast in high summer: overripe tomatoes cooked down in olive oil and bound with eggs. It is farmhouse food, eaten straight from the pan with bread and often with a slice of salty cheese.
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