Strapatsada Scrambled Eggs in Tomato Sauce
Transform your breakfast or brunch routine with Strapatsada, a traditional Greek favorite featuring velvety scrambled eggs gently cooked in a rich, aromatic tomato sauce. This one-pan dish combines simple yet flavorful ingredients like ripe tomatoes, olive oil, onion, garlic, and a touch of sugar to create a perfectly balanced base. The addition of creamy crumbled feta, fragrant dried oregano, and optional fresh basil elevates the dish, delivering an irresistible Mediterranean flair. Quick to make in just 30 minutes, this comforting recipe is ideal for busy mornings or leisurely weekend meals. Serve it with crusty bread or toast to sop up every savory bite. Whether you're a fan of Greek cuisine or just looking for a unique egg recipe, this Strapatsada is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 3 tablespoons olive oil
- 1 small, finely chopped onion
- 2 cloves, finely minced garlic
- 1 teaspoon sugar
- 4 large eggs
- 100 grams, crumbled feta cheese
- 1 teaspoon dried oregano
- 2 tablespoons, chopped (optional) fresh basil
- to taste salt
- to taste black pepper
- for serving bread or toast
Instructions
1. Start by prepping your ingredients. Finely chop the onion, mince the garlic, and grate the tomatoes using a box grater (discarding the skins). Alternatively, you can blend the tomatoes to create a puree.
2. In a large skillet or sauté pan, heat the olive oil over medium heat.
3. Add the chopped onion and garlic to the pan and sauté for about 3-4 minutes, or until softened and fragrant.
4. Stir in the grated or pureed tomatoes along with the sugar. Season with a pinch of salt and black pepper. Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens and the flavors meld together.
5. While the sauce simmers, crack the eggs into a bowl and lightly whisk with a fork. Season with a small pinch of salt.
6. Once the tomato sauce has thickened, lower the heat to medium-low and pour the whisked eggs into the pan. Gently stir the mixture in a folding motion, allowing the eggs to cook while incorporating them into the sauce. Cook for about 5 minutes, or until the eggs are set but still soft and creamy.
7. Turn off the heat and crumble the feta cheese over the eggs. Sprinkle with dried oregano and, if desired, fresh basil for added flavor.
8. Serve the Strapatsada hot with slices of crusty bread or toast for dipping. Enjoy!
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 4017 mg | 175% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 31.1 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 794 mg | 61% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2366 mg | 50% | |
*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.
