Chef-tested recipe
Soft Greek eggs folded through reduced fresh tomato, oregano, olive oil, and feta
Strapatsada, also called kayanas, is a simple Greek dish built around ripe tomatoes and eggs. Grating the tomatoes removes the tough skins while keeping the pulp and juice; reducing that pulp before adding the eggs concentrates its sweetness and prevents a watery scramble. Feta is folded in at the end so it stays distinct rather than disappearing into the tomato.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 10 mins
- Cook Time
- 10 mins
- Total Time
- 20 mins
- Cuisine
- Greek
- Course
- Breakfast and brunch
- Cooking Method
- Grating, reducing, and gentle scrambling
- Difficulty
- Easy
- Best Served With
- Warm country bread, Kalamata olives, sliced cucumber, and unsweetened Greek coffee.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Box graterpaid link
- Wide frying panpaid link
- Mixing bowlspaid link
- Silicone spatulapaid link
- Digital kitchen scalepaid link
Ingredients
For the strapatsada
- Ripe tomatoes: 800 g
- Eggs: 8 large, about 400 g without shells
- Extra-virgin olive oilpaid link: 30 ml
- Dried Greek oreganopaid link: 2 g
- Fine sea saltpaid link: 4 g
- Freshly ground black pepper: 1 g
- Greek feta: 120 g, roughly crumbled
For finishing
- Flat-leaf parsley: 10 g, roughly chopped
- Extra-virgin olive oilpaid link: 10 ml
Preparation Overview
Grate each tomato against the large holes of a box grater into a bowl, stopping when only the skin remains. Discard the skins. Crack the eggs into a second bowl and beat only until the whites and yolks are combined. Crumble the feta into uneven pieces so some remain visible after folding.
Method
Heat 30 ml olive oil in a wide frying pan over medium-high heat.
Add the grated tomatoes, 3 g salt, pepper, and oregano. Cook for 6–8 minutes, stirring occasionally, until most free liquid has evaporated and the tomato looks pulpy rather than soupy.
Lower the heat to medium-low. Pour in the eggs and leave them undisturbed for 15 seconds.
Draw a silicone spatula slowly through the pan, folding the soft curds through the tomato. Continue for 2–3 minutes until the eggs are softly set but still glossy.
Remove the pan from the heat. Fold through two thirds of the feta once or twice without breaking it down completely.
Taste and add the remaining salt only if needed, accounting for the feta.
Spoon onto warm plates. Finish with the remaining feta, parsley, and 10 ml olive oil, then serve immediately.
Beginner Technique Notes
Tomatoes must reduce before the eggs go in. If liquid still pools when the pan is tilted, continue cooking the tomato.
Use gentle heat after adding the eggs. High heat makes small dry curds instead of the soft texture that defines the dish.
Salt cautiously because feta varies considerably in salinity.
Take the pan off the heat while the eggs still look slightly underdone; residual heat finishes them.
Tips and Variations
Use fully ripe in-season tomatoes. Pale, firm tomatoes will not develop the same sweetness.
For the leanest traditional version, omit the feta and increase the salt slightly.
Do not add cream. The soft texture comes from controlling heat, not enriching the eggs.
Fresh marjoram may replace oregano, but keep the seasoning restrained so tomato remains dominant.
Serving Ideas
- Serve directly from the pan for breakfast or a light meal. A shallow bowl keeps the tomato juices with the eggs, while a final drizzle of olive oil gives fragrance without making the scramble greasy.
Storage
Strapatsada is best eaten immediately. Refrigerate leftovers in a covered container for up to 1 day and reheat gently in a pan over low heat. Do not freeze; the eggs and tomatoes release water after thawing.
Nutritional Value
Allergen Notes
Contains eggs and milk. Use dairy-free feta only if its melting behaviour and salt level are suitable, or omit the feta entirely.
Frequently Asked Questions
What is the difference between strapatsada and shakshuka?
Strapatsada scrambles the eggs through reduced tomato. Shakshuka generally poaches whole eggs in a seasoned tomato sauce.
Should strapatsada contain feta?
Feta is common but not universal. Tomato, eggs, olive oil, and salt form the essential base.
Why is my strapatsada watery?
The grated tomato was not reduced sufficiently before the eggs were added.
Can canned tomatoes be used?
Fresh ripe tomatoes give the characteristic flavour and texture. Canned tomatoes work outside tomato season but should be drained and reduced thoroughly.
