Strapatsada – Greek scrambled eggs with fresh tomatoes

This Greek recipe is a brunch favourite in our household. Can a weekend start without brunch or more importantly eggs…?

No, I didn’t think so!

Strapatsada is absolutely delicious but looks rather less appealing, so I apologise in advance for my photos. However, do not be put off, it is scrumptious and extremely nutritious.

Saturday mornings always start with a Greek coffee in bed, pilates and then brunch. This is a classic brunch dish, super easy to make and ideal if you are having a group of friends round and need to whip something up quickly.

Earlier in the week I went to one of my favourite café/ deli's on Marylebone high street called Natural Kitchen and picked up some large free-range eggs for this recipe.

In Greece this dish is usually eaten in the summer when there is an abundance of fresh tomatoes and as it is so quick to make, it is eaten as a light lunch or a snack. It originates from the parts of Greece closest to Italy – the western Peloponnese and the Ionian, however it can now be found all over Greece.

Here is my easy recipe for Strapatsada which you can whip up in 20 minutes – have a great weekend!

Ingredients

Half a red onion finely chopped

1 tablespoon of olive oil

4 eggs

4 medium tomatoes grated finely (you can use chopped tinned tomatoes but I prefer fresh ingredients)

Half a packet of feta (chopped up)

Half a teaspoon of paprika

Half a teaspoon of dried oregano (I buy mine in Greece)

Pepper to taste

Let’s cook:

1. Wash the tomatoes and grate them in a bowl, dispose of the skin and set to one side

2. Heat the oil in a non-stick saucepan

3. Sauté the onion until it softens and then add the grated tomato

4. Keep mixing it until all the juices have evaporated and it become a dense sauce

5. Add pepper, dried oregano and paprika

6. Crack the eggs into the mixture and keep mixing until the eggs are cooked

7. Crumble the feta in, mix and serve

Strapatsada goes great with avocado and fresh spinach on the side

Greeklish