Strapatsada is officially my new favorite savory breakfast. Greek style scrambled eggs with fire roasted tomatoes, garlic, onions, herbs and feta served over toast. Everything comes together in one skillet and is ready in less than 15 minutes, so by the time your coffee is done brewing, your strapatsada will be finished.
You can add some crushed red pepper flakes to bring a little heat into the situation or add a drizzle of olive oil and balsamic to add another layer of richness and flavor.
Have I talked you into trying strapatsada for yourself yet?
Well, then let’s get started…
Begin by grating 1/2 of a small red onion and 1 clove of garlic. Also, gather 2 tablespoons of extra virgin olive oil, 15 ounces of diced fire roasted tomatoes,1/4 teaspoon of dried oregano, 4 large eggs, 1/4 cup of crumbled feta, some finely chopped fresh parsley or basil for garnishing and some crusty bread or your favorite bread for toasting.
Place a large non-stick skillet over medium heat and add 2 tablespoons of olive oil along with the grated onion and garlic and cook for 2 minutes, stirring consistently.
Next, add 15 ounces of diced fire roasted tomatoes, 1/4 teaspoon of dried oregano, a pinch of salt and black pepper and some crushed red pepper flakes, if you want to add a little heat. Stir to combine and bring the mixture to a low simmer.
Once the tomatoes have thickened a bit, push them off to one side of the skillet and add 4 whisked eggs onto the other side. Cook the eggs until they are softly scrambled.
Mix the scrambled eggs with the tomato mixture and remove the skillet from the heat.
Divide the strapatsada between 4 pieces of toast and garnish with finely chopped parsley or basil and some crumbled feta.
I recommend choosing toast that is thick enough to hold up with a healthy amount of those beautifully flavorful scrambled eggs over top… no forks are necessary then!
This recipe makes 2 very large portions, but can easily be made into 4 portions that could be served with some mixed greens or some bacon or sausage.
If you love Greek and Mediterranean flavors, then you are going to absolutely love this strapatsada…
Apolamváno!
Strapatsada
Ingredients
- 1/2 of a small red onion, grated
- 1 clove of garlic, grated
- 2 tablespoons of extra virgin olive oil
- 15 ounces of diced fire roasted tomatoes
- 1/4 teaspoon of dried oregano
- a pinch of crushed red pepper flakes (optional)
- 4 large eggs
- a pinch of salt and black pepper
- 1/4 cup of feta, crumbled
- fresh parsley or basil, finely chopped
- crusty bread, toasted (for serving)
Instructions
- Place a large non-stick over medium heat
- Add 2 tablespoons of extra virgin olive oil along with the grated red onion and garlic into the skillet and cook for 2 minutes stirring consistently
- Add 15 ounces of diced tomatoes, 1/4 teaspoon of dried oregano and a big pinch of salt and black pepper and stir to combine
- Bring the mixture to a low simmer
- In a small dish, whisk 4 eggs and season with salt and black pepper
- Push the tomato mixture to one half of the skillet and add the whisked eggs to the other half
- Cook the eggs, stirring occasionally, until they are soft scrambled
- Stir to combine the scrambled eggs with the tomato mixture
- Spoon the eggs over crusty bread and top with crumbled feta and fresh parsley or basil
- Enjoy!
