Strapatsada
Savor the comforting, Mediterranean flavors of Strapatsada, a classic Greek dish that transforms humble ingredients into a flavorful masterpiece. This quick and easy recipe combines fresh, tangy tomatoes with creamy, lightly scrambled eggs and crumbled feta cheese, all infused with the rich aroma of extra virgin olive oil and a sprinkle of oregano. Perfect for busy mornings or a light, satisfying meal any time of day, Strapatsada comes together in just 25 minutes and can be served with rustic bread for dipping or enjoyed on its own. The optional garnish of fresh basil or parsley adds a burst of color and freshness, making this dish as visually appealing as it is delicious. Whether you're exploring Greek cuisine or looking for a new twist on scrambled eggs, Strapatsada is a vibrant, protein-packed choice that’s sure to delight.
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Recipe Information
Ingredients
- 4 medium ripe tomatoes
- 2 tablespoons extra virgin olive oil
- 4 large eggs
- 100 grams feta cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons dried oregano
- 2 tablespoons fresh basil or parsley (optional, for garnish)
- 2 slices rustic bread (optional, for serving)
Instructions
Blanch the tomatoes by scoring a small 'X' on the bottom of each and placing them in boiling water for 30 seconds. Transfer to a bowl of ice water and peel off the skins.
Chop the peeled tomatoes into small pieces and set aside in a bowl, preserving their juices.
In a medium skillet or frying pan, heat the olive oil over medium heat.
Add the chopped tomatoes and their juices to the pan, cooking for 8-10 minutes until most of the liquid has evaporated and the tomatoes have softened into a thick, saucy consistency.
While the tomatoes are cooking, crack the eggs into a bowl and lightly whisk them with a fork.
Lower the heat to medium-low and pour the whisked eggs into the skillet with the tomato mixture, stirring constantly to scramble and incorporate the eggs with the tomatoes.
Crumble the feta cheese directly into the skillet and stir to combine, letting the cheese melt slightly into the mixture.
Season with salt, black pepper, and dried oregano. Adjust the seasoning to taste.
Cook for an additional 1-2 minutes, or until the eggs are just set and creamy but not overcooked.
Remove the skillet from heat and garnish with fresh basil or parsley, if desired.
Serve immediately with rustic bread or on its own.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 3229 mg | 140% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 14.7 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 691 mg | 53% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1670 mg | 36% | |
*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.
