Strapatsada (Greek Scrambled Eggs with Tomato and Feta)
Eggs scrambled into a sweet, jammy tomato sauce with salty feta. A Greek breakfast that is ready in 20 minutes.
- Time20 min
- LevelEasy
- Costabout £1.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 578kcal
- 9.5gcarbs
- 6.2gof which sugars
- 44.8gfat
- 18.1gsaturates
- 34.4gprotein
- 3.1gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cut the tomatoes in half and grate the cut sides on a box grater into a bowl, until only the skins are left in your hand. Throw the skins away.
- 2
Heat the olive oil in a wide frying pan over a medium heat. Add the grated tomato and oregano and cook for 8 to 10 minutes, stirring now and then, until the juice has cooked off and the sauce is thick and jammy.
9 min - 3
Beat the eggs lightly with the pepper. You do not need salt yet, as the feta is salty.
- 4
Turn the heat to low. Pour in the eggs and stir slowly with a wooden spoon for 2 to 3 minutes, until softly set and still glossy.
- 5
Crumble in most of the feta and fold it through just once. Take off the heat while the eggs still look slightly wet, as they carry on cooking.
- 6
Scatter over the rest of the feta and the parsley and serve straight from the pan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
