Strapatsada is an incredibly simple Greek dish of eggs with tomato, scrambled together and topped with feta. It makes a delicious, quick and flavorful breakfast.

Greek eggs with tomato, strapatsada, and bread on plate with tomatoes behind.

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Eggs and breakfast seem to go together so well, whether it's a classic eggs Benedict, a French omelette or Flamenco eggs. Scrambled eggs can be great as an easy and quick option, but you can change things up with those, too, like this tasty Greek egg dish. It's only a minute or two extra work compared to "plain eggs", but well worth it.

Strapatsada origins

The origins of this dish, like so many are a little unclear and in this case, seem to come from a couple directions. The dish goes by the name "strapatsada" in some regions, which likely comes from the Italian "strapazzare," meaning to scramble or beat.

overhead view of Greek eggs with tomato strapatsada and bread on plate with tomatoes above plate.

The Ionian islands were previously under Venetian rule, so this would seem likely where both the name and dish arrived in Greece. Indeed, it's still particularly popular in this area.

However the dish also goes by the name "kagianas" in other areas which likely comes from the Turkish "kaygana", an egg-based dish somewhere between an omelette and a pancake. This may well have come from when the Ottomans ruled part of the Peloponnese peninsula. Strapatsada/kagianas is also similar to Turkish menemen (which I also recommend trying!).

Whatever the influence, it comes from simple "village cuisine" using minimal ingredients that people had on hand. And it has remained popular, often more as a side or lunch rather than breakfast, though it can work pretty much any meal.

dish with feta, eggs in wooden bowl, tomato, dish with olive oil, garlic clove and salt.

Ingredients and preparation

This dish needs only a handful of ingredients, but choose well, as you will taste the difference.

Tomatoes - go for the best-flavored, ripe tomatoes that you can. Some recipes chop them, others grate them - it really just depends if you want a little more tomato texture in the end dish or you would rather the eggs and tomato all blend together. If you can't get good fresh ones, you can also use canned and just chop them up. Alternatively, cherry tomatoes often have a better flavor so use a few of those. You may still have skins, but they tend to be thinner so less noticeable.
Olive oil - use one with a good flavor, extra virgin or at least virgin olive oil.
Eggs - I generally use large eggs, though you can use whatever size you have. Fresh are best to be able to help them be a little lighter. You beat them before adding to the tomato sauce, so that they are well blended and lighter.
Salt, garlic and oregano - a little of each help to season the dish. You can also use thyme and optionally some fresh herbs like basil or parsley, though these seem less common.
Feta - not all recipe add this, but it's pretty common and makes a tasty salty, tangy contrast to the smooth eggs. You can either just add on top as you serve, or fold some in just before serving.

The dish comes together quickly and easily all in one skillet/frying pan. You simply cook the tomatoes in the olive oil with the seasonings to help the mixture thicken. Add the egg and cook them over low heat, stirring so they cook evenly.

cooking egg and tomato together in skillet.

You can either scramble the eggs to one side then mix in, to have more separated pieces of egg and tomato in the end dish, or more commonly, you mix them right in with the tomato. Just as with how you prepare the tomato, it's up to you in how you prefer the end texture.

These Greek eggs with tomato, strapatsada, are a tasty, easy breakfast (or brunch/lunch) dish that take mere minutes to make. Just a few ingredients - but good ones - and a few minutes. Enjoy as they are, or with bread, it's a deliciously simple mix.

side view of Greek eggs with tomato, strapatsada, with bread to back of plate and tomatoes behind.

Try these other favorite egg dishes:

Eggs Florentine, with spinach, egg and bechamel over a toasted muffin.
Turkish eggs, çilbir, with a delicious mix of herb seasoned yogurt, poached egg and spiced butter.
Vegetable strata - not just egg but more of a savory bread budding with bread, cheese and veggies all mixed in. A deliciously comforting combination.
Plus get more breakfast recipes and Greek recipes in the archives.

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