Skopelos Island Strapatsada Eggs W Tomatoes Peppers
Transport your taste buds to the sunny Greek island of Skopelos with this vibrant Strapatsada recipe—an irresistible combination of scrambled eggs, ripe tomatoes, and sweet bell peppers. Infused with the rich flavors of olive oil, crumbled feta cheese, and a touch of dried oregano, this traditional dish is both hearty and comforting. It's prepared in just 25 minutes, making it a perfect choice for a quick yet satisfying breakfast, brunch, or light dinner. Serve it with crusty bread for soaking up every last bite of the flavorful tomato-pepper sauce. Packed with Mediterranean goodness and simple ingredients, this one-pan wonder is a celebration of fresh, wholesome flavors in every bite!
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Recipe Information
Ingredients
- 4 medium ripe tomatoes
- 1 large red bell pepper
- 1 large green bell pepper
- 3 tablespoons olive oil
- 6 large eggs
- 100 grams feta cheese
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
- 4 slices bread (optional, for serving)
Instructions
Start by grating the ripe tomatoes into a bowl using a box grater, discarding the skins. Set the grated tomatoes aside.
Wash the red and green bell peppers, and slice them into thin strips or small pieces—your preference.
Heat the olive oil in a large skillet over medium heat. Once hot, add the sliced peppers and sauté for about 4-5 minutes until softened and slightly caramelized.
Add the grated tomatoes to the skillet with the peppers. Stir well and let the mixture simmer for about 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
While the tomato and pepper mixture cooks, crack the eggs into a bowl and whisk them together with a pinch of salt and black pepper.
Crumble the feta cheese into small pieces and set aside.
Once the tomato mixture has thickened, reduce the heat to low and pour in the whisked eggs. Stir continuously with a wooden spoon or silicone spatula to scramble the eggs gently, incorporating the tomato and pepper mixture.
As the eggs start to set but are still slightly runny, sprinkle the crumbled feta cheese evenly over the mixture. Add the dried oregano, and keep stirring until the eggs are fully cooked but still tender—this should take about 3-4 minutes.
Taste the Strapatsada and adjust seasoning with more salt and pepper if needed.
Remove the skillet from heat and sprinkle fresh parsley over the top for a bright, herbaceous finish.
Serve the Strapatsada immediately with slices of crusty bread on the side or enjoy it on its own.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1205 mg | 402% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 27.4 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 876 mg | 67% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
