Greek scrambled eggs: A fresh twist on a breakfast classic

Greek scrambled eggs differ from our traditional version thanks to additions that impart a new taste and nutritional benefits. Tomatoes provide vitamins, feta adds protein and calcium, and olive oil is a source of healthy fats. This breakfast tastes exquisite and fuels you for the entire day, making it an ideal choice for a nutritious start to the day. Strapatsada reflects the Greek philosophy of food—simplicity, freshness, and the enjoyment of seasonal products.

Strapatsada is a dish that has been a tradition in Greece for a long time. It originates from rural regions where tomatoes and eggs were readily available, and simplicity and seasonality were key to daily meals. In the hot Mediterranean summer, when tomatoes were at their juiciest, strapatsada became an ideal way to use fresh ingredients. Over the years, this dish has evolved, but its foundation—eggs, tomatoes, olive oil, and feta—has remained unchanged. In Greece, it is often served for breakfast or a light lunch, and its popularity stems from its simplicity of preparation and full flavour.

Greek scrambled eggs combine simplicity and intense flavour. A few basic ingredients create a surprisingly aromatic and filling dish. This dish is ideal for a quick, healthy breakfast or a light lunch.

Ingredients:

• 4 eggs
• 2 ripe tomatoes
• 100 grams (about ½ cup) of feta cheese
• 2 tablespoons olive oil
• 1 garlic clove
• A pinch of oregano
• Salt and pepper to taste
• Fresh parsley for sprinkling

The addition of olive oil and feta gives the Greek scrambled eggs a unique Mediterranean character. This simple yet nutritious breakfast contains valuable fats, protein, and vitamins.

Preparation:

1. Scald the tomatoes, peel them, and cut them into small cubes. Heat the olive oil in a pan, add the chopped garlic clove, and fry until the garlic becomes fragrant.
2. Next, add the chopped tomatoes and stew until they begin to break down and the excess juice evaporates.
3. In the meantime, beat the eggs and season with salt and pepper. When the tomatoes are soft, pour the eggs into the pan and cook over low heat, gently stirring.
4. When the eggs start to set, add the crumbled feta and sprinkle with oregano. Cook for a little longer until the eggs reach the desired consistency.
5. Serve the ready strapatsada with chopped parsley and a slice of fresh bread.