Greek Scrambled Eggs and Tomato (Strapatsada)

Simple, quick, and nutrient-rich!   

A simple combination of fresh tomatoes and scrambled eggs, ready in just 20 minutes. Traditionally served for breakfast, Greek Scrambled Eggs and Tomato is a nutritious and filling meal you can enjoy at any time of the day.  

I always thought scrambled eggs and tomatoes (or as my mum would call it ‘Avgo kai tomata’ which simply translates to ‘egg and tomato’), was a recipe that my mum had made up. Growing up, none of my Greek friends knew what I was talking about when I described to them this dish. It wasn’t until later in life, when I went to Crete, that I realised that this was actually a traditional Greek dish eaten by so many people. Even when we had nothing in the fridge, whilst others would opt for a takeaway option, my mum would prepare for us a simple and surprisingly nutritious dish, eggs and tomatoes. Served on toast, it certainly filled us up! My mum’s version is simple. It has just four ingredients, yet so much flavour. What I love most about this dish is that you can have it on the table in less than 20 minutes.  

Scrambled Eggs and Tomato Ingredients

• The tomatoes: Ripe tomatoes are best for this recipe. Often, I use tomatoes that have gone a bit soft and aren’t ideal for salads. It’s a great way to use up your tomatoes and avoid wasting them. 
• Tomato paste: The tomato paste deepens the flavour in your scrambled eggs and tomatoes. If your tomatoes are very ripe, you can adjust the amount and add less. 
• Olive oil: I always use extra virgin olive oil when cooking. I even add it to my toast instead of butter or margarine. This is something I picked up from my dad, as he grew up on an olive farm. You could also add butter or margarine to your toast if you prefer.   
• Eggs: The eggs contribute a rich and creamy texture, complementing the tangy sweetness of the tomatoes.
• Sugar: My mum usually adds a teaspoon of sugar whenever she uses a tomato-based sauce. Tomatoes can be naturally acidic, so adding a small amount of sugar helps to balance and neutralise this acidity. A small amount of sugar can also help with caramelisation. This process adds complexity and depth to the sauce, making it more flavourful.  
• Bread: You can use any type of sliced bread, whether it’s white, wholemeal, whole-grain or rye. For a healthier option, I like to use wholegrain sourdough bread, but I usually use whatever bread I have available.

Health benefits of Greek Scrambled Eggs and Tomato (Strapatsada)

This dish is truly Mediterranean. Greeks love their tomatoes and include them in so many of their dishes. Tomatoes are rich in the antioxidant lycopene, which has been linked to many health benefits including reduced risk of heart disease and cancer, and a reduction in inflammation throughout the body. The extra virgin olive oil contains the antioxidant polyphenols. Studies have suggested that the polyphenols in extra virgin olive oil may offer protection from cardiovascular disease, atherosclerosis, stroke, brain dysfunction and cancer. The eggs offer protein, which helps to repair body tissues, including muscle, and keeps you feeling fuller for longer. The sourdough contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily. Overall, this dish is balanced and nutritious, contributing to a heart-healthy diet.  

How to make Scrambled Eggs and Tomatoes

1. Process tomatoes in a mini food processer or use a grater.

2. Heat oil in a medium frying pan. Add grated tomatoes. 

3. Add tomato paste, sugar, salt and pepper, and cook over medium-high, stirring occasionally, for 5-8 minutes or until most of the juices have evaporated.  

4. Turn heat to low, break eggs into a small bowl and add eggs one at a time, stirring quickly as you add each egg. 

5. Stir for 1-2 minutes until eggs are fluffy and cooked through.  

6. Toast bread, drizzle with olive oil and top with eggs and tomato mixture.

Tips for making Greek Scrambled Eggs and Tomato (Strapatsada)

The tomatoes   

Prepare ahead: I always have fresh pureed tomatoes in the freezer. I don’t like food waste, so if I see my tomatoes going soft, I place them in the food processer and store them in containers in the freezer. Four to five medium tomatoes make approximately two cups of crushed tomatoes. That way, I always have tomatoes on hand to make this dish.  

In saying that, I have also made this dish with canned crushed tomatoes. One standard 400 gram/14 ounces tin of crushed tomatoes is equivalent to approximately two cups of crushed tomatoes. Due to the convenience of canned crushed tomatoes, you can have this dish on your plate in under 10 minutes.  

The eggs 

Gently incorporating the eggs at the end for a short time, just until they’re set, ensures a creamy and velvety texture, preserving the eggs’ tenderness.  Also, when stirring the whole egg in the frying pan, you’ll notice delicate strands of egg white woven through the tomato mixture, enhancing the overall appeal of the dish.  

Greek Scrambled Eggs and Tomato (Strapatsada)

5.0 from 36 votes

Course: BreakfastCuisine: Greek

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Simple, quick, and nutrient-rich!   
A simple combination of fresh tomatoes and scrambled eggs, ready in just 20 minutes. Traditionally served for breakfast, it’s a nutritious and filling meal you can enjoy at any time of the day.  

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tablespoon extra-virgin olive oil (40 ml / 1.6 fl oz)

• 4-5 medium-sized ripe tomatoes

• 2 teaspoons tomato paste (Note 1)

• 1/2 teaspoon sugar (Note 2)

• 1/8 teaspoon salt (adjust to taste)

• Pinch pepper (adjust to taste)

• 2 large eggs

• 4 slices bread, toasted (sourdough or whatever you like) (Note 3)

• 2 tablespoons extra virgin olive oil, for drizzling on toasted bread (60 ml / 2 fl oz)

• 25 grams feta cheese, crumbled (optional) (0.9 oz)

Instructions

• Process tomatoes in a mini food processer. Alternatively, grate tomato using the large blades of a hand grater. (Note 4)
• Heat oil in a medium frying pan. Add processed/grated tomatoes.
• Add tomato paste, sugar, salt and pepper. Cook over medium-high heat, stirring occasionally, for 5-8 minutes, or until most of the juices have evaporated.
• Turn heat to low, break eggs into a small bowl and add eggs one at a time to the frying pan, stirring quickly as you add each egg. (Note 5)
• Stir for 1-2 minutes until eggs are fluffy and cooked through.
• Toast bread, drizzle with olive oil, and top with eggs and tomato mixture. (Note 6)

Notes

• 1. The tomato paste deepens the flavour in your Strapatsada. If your tomatoes are very ripe, you can adjust the amount and add less. 
• 2. I usually add a teaspoon of sugar whenever I use a tomato-based sauce.  Tomatoes can be naturally acidic, so adding a small amount of sugar helps to balance and neutralise this acidity. A small amount of sugar can also help with caramelisation. This process adds complexity and depth to the sauce, making it more flavourful.  
• 3. You can use any type of sliced bread, whether it’s white, wholemeal, whole-grain, or rye. For a healthier option, I like to use wholegrain sourdough bread, but I usually use whatever bread I have available.
• 4. I prefer to process the tomatoes instead of grating. This method not only speeds up the preparation but also allows me to make use of the entire tomato, including the skin, preserving its fibre content. 
• 5. Stirring each egg individually in the frying pan results in a more appealing texture, and you’ll notice delicate strands of egg white woven through the tomato mixture. 
• 6. I always add extra virgin olive oil to my toast, instead of butter or margarine. You could also add butter or margarine to your toast if you prefer.   
• 7. Salt and pepper: Always taste food where possible as you cook and adjust seasoning to your liking.  
• 8. Prepare ahead: I always have fresh pureed tomatoes in the freezer. I don’t like food waste, so if I see my tomatoes going soft, I place them in the food processer and store them in the freezer. That way, I always have tomatoes on hand to make this dish. 
• 9. To serve: I love to eat this dish as is, but some people like to crumble feta cheese over the top or even stir through some crumbled feta whilst the mixture is still warm in the frying pan. Alternatively, you can eat Strapatsada cold.  
• 10. Storage: If you have any leftovers, or would like to make ahead, store in the fridge for up to 3-4 days. As a general guideline for egg-based dishes, it’s advisable to consume them within 3 to 4 days when stored properly in the fridge. 
• 11. If you have no tomatoes, or when they are not in season, you can use a tin or two of crushed tomatoes. It works just as well.  

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