Recipe: Yummy Tomato and feta eggs aka strapatsada

Tomato and feta eggs aka strapatsada. This Greek scrambled eggs recipe aka Strapatsada in Greek, yields the most soft and fluffy eggs. With a delicious sweetness from the tomato, and a nice contrast from the salty feta cheese. And if adding feta cheese to your eggs sounds strange to you, I dare you to also try these scrambled eggs with feta cheese and french fries.

Pour in the beaten eggs and stir with a wooden spoon, so that the ingredients combine. Cook until the eggs are cooked. Strapatsada Greek Scrambled Eggs Recipe When it comes to summer, Greeks know how to cook their way through this warm season! You can cook Tomato and feta eggs aka strapatsada using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Tomato and feta eggs aka strapatsada

1. You need 3 of large really ripe tomatoes.
2. Prepare 6 of fresh organic eggs.
3. Prepare 100 gr of feta cheese.
4. You need 1 pinch of salt.
5. You need 30 ml of extra virgin olive oil.
6. It's of some fresh or dried oregano.
7. You need 1 pinch of paprika.

Strapatsada is the Greek version of scrambled eggs with feta cheese and tomato. But behold, do not get carried away and start making the classic recipe with milk and butter. I urge to use Greek extra virgin olive oil! A classic Greek omelette made of fresh tomatoes and eggs.

Tomato and feta eggs aka strapatsada step by step

1. Wash, peel, dished and crash the tomatoes..
2. Put the tomatoes in a frying pan over medium - high heat and cook until there is no water left. (the water that the tomatoes leave you do not add water)..
3. Add the olive oil and the paprika..
4. Beat the eggs and slightly season them with salt..
5. Add the eggs into the frying pan and stir using a wooden spoon until they thicken..
6. Finally add the feta cheese crumbled and stir to incorporate in the egg..
7. Sprinkle with oregano and serve..

Strapatsada is the fancy name for a simple dish of tomatoes and eggs, a classic Greek omelette of sorts. Whisk the eggs in a jug, season well with salt and black pepper, pour into the pan and scramble gently into the onion tomato mixture. Meanwhile, put the rocket in a large bowl, add the feta and basil leaves, season well and drizzle in the lemon juice. Pour the olive oil in a medium or large skillet and put in on medium to high heat. Once the oil is hot, add the onion and sauté for a couple of minutes, until translucent.

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