Strapatsada, Greek tomato scrambled eggs

Name: Strapatsada, Greek tomato scrambled eggs
Total time: 20 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 500g ripe tomatoes, coarsely grated, skins discarded; 1 garlic clove, crushed; 0.5 tsp dried oregano; 0.25 tsp fine salt; 4 eggs, lightly beaten; 80g vegetarian feta cheese, crumbled; 1 tbsp fresh basil, torn; 0.5 tsp ground black pepper

Ripe tomatoes cooked down in olive oil until sweet, then softly scrambled with eggs and finished with feta.

Time20 min
LevelEasy
Costabout £1.65 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

472kcal
10.4gcarbs
7.2gof which sugars
36.6gfat
14.7gsaturates
25.4gprotein
3.3gfibre
1.9gsalt

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.

2 servings

Ingredients

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2 tbspolive oil
500 gripe tomatoescoarsely grated, skins discarded
1garlic clovecrushed
½ tspdried oregano
¼ tspfine salt
4eggslightly beaten
80 gvegetarian feta cheesecrumbled
1 tbspfresh basiltorn
½ tspground black pepper

Method

1
Heat the oil in a wide frying pan over a medium heat. Add the garlic for 30 seconds, then the grated tomato, oregano and salt.
2
Cook for 8 to 10 minutes, stirring now and then, until the tomato has cooked down and the oil begins to separate at the edges.
9 min
3
Turn the heat down to low. Pour the eggs into the pan and stir slowly for 2 to 3 minutes, until they are softly set and creamy.
2 min 30 s
4
Take the pan off the heat while the eggs still look slightly wet, as they will carry on cooking. Scatter over the feta, basil and black pepper.
5
Serve straight away with crusty bread, or on its own.

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.