Strapatsada (Greek Scrambled Eggs with Tomato and Feta)

Ingredients

• •3 tbsp olive oil
• •3 large ripe tomatoes, grated or finely diced
• •1 garlic clove, minced
• •½ tsp dried oregano
• •pinch sugar
• •4 large eggs
• •60 g feta cheese, crumbled
• •to taste salt and black pepper
• •handful fresh basil or parsley

Directions

1. 1Heat olive oil in a medium skillet over medium heat and add grated tomato, garlic, oregano, and a pinch of sugar.
2. 2Cook the tomato mixture, stirring occasionally, for 6–8 minutes until most of the liquid evaporates and the sauce is thick and jammy.
3. 3Crack eggs directly into the pan and season with salt and pepper.
4. 4Stir gently with a spatula, folding the eggs through the tomato, cooking over medium-low heat until eggs are just set but still creamy.
5. 5Remove from heat immediately, scatter feta on top, and finish with fresh basil or parsley.
6. 6Serve straight from the pan with toasted crusty bread.

💡 Grating the tomatoes on a box grater gives the best texture — it quickly creates a thick, saucy base without needing to peel or blend.

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