Greek Strapatsada Eggs with Tomato and Feta
A vibrant, rustic Greek breakfast scramble featuring eggs gently cooked with sweet tomatoes, aromatic herbs, and creamy feta cheese. This dish is special for its simplicity, bold Mediterranean flavors, and quick preparation, making it perfect for a satisfying morning meal.
Ingredients
Ingredients
- 4 large eggs beaten lightly
- 2 tbsp olive oil extra virgin
- 1 cup ripe tomatoes diced, about 2 medium tomatoes
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 tsp dried oregano Greek oregano preferred
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.5 cup feta cheese crumbled, about 2 oz
Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over low heat to maintain texture. Make-ahead: Prepare the tomato-onion base in advance and refrigerate; when ready, reheat and add eggs. Variations: Add a pinch of red pepper flakes for heat or substitute goat cheese for feta. Serving suggestions: Serve with crusty bread, pita, or a simple Greek salad for a complete breakfast.