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Greek Strapatsada with Tomatoes, Eggs and Feta Cheese

I have been working with a client who owns a chain of Greek restaurants, where I’ve been assisting them in creating their Greek-inspired breakfast menu. This Greek breakfast dish, Strapatsada, includes sautéed tomatoes that are seasoned with fresh herbs, then combined with lightly beaten and slowly-cooked eggs, and topped with crumbled feta cheese and olive oil.
The following recipe serves roughly four hungry people.

Ingredients

  • 3 Tbsp olive oil
  • 12 Roma tomatoes (or 8 larger-sized ripe tomatoes, cored and cut in half)
  • 1 tsp white granulated sugar
  • ½ tsp Kosher salt (or more to taste)
  • 2 fresh sage leaves (finely minced)
  • 1 tsp dried oregano
  • 4 whole eggs
  • ¾ cup feta cheese (crumbled)
  • 4 basil leaves (finely sliced, as garnish)
  • A drizzle of olive oil (for serving)

Instructions 

  • Heat the olive oil over medium heat in a heavy-bottomed, large sauté pan.
  • Add the halved tomatoes, along with the white granulated sugar and Kosher salt.
  • Add the minced sage leaves, along with the dried oregano, and cook the tomatoes down over medium heat for roughly 30 minutes, squeezing out the tomatoes with a wooden spoon as they cook and soften.
  • Once your tomatoes have reached a cook tomato sauce consistency, add the whole eggs and feta cheese, and cook for roughly two minutes, or until the eggs are cooked.
  • Serve this hot, with warm crusty bread and some fresh basil leaves on top.
  • Drizzle some olive oil on top of each serving, if desired.

Notes

This breakfast dish is best eaten when the eggs are mixed with the tomatoes and just cooked-through and hot.
If you can find the Greek specialty cheese called Xynotyro, use that! It’s difficult to find in the U.S., although I bet you can find it through a unique specialty foods distributor that carries imported products from Greece.