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Strapatsada (Greek tomato scrambled eggs)

Strapatsada (Greek tomato scrambled eggs)


Strapatsada is a Greek twist on scrambled eggs, made with tomatoes and feta. It makes an incredible brunch dish.

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1139kj 274kcal
  • Fat
    High 30%
  • Saturates
    High 32%
  • Sugar
    Low 5%
  • Salt
    Med 12%

% of adult’s reference intake | Carbohydrates per serving : 10g

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Big Bag Option


  • 3 ripe tomatoes, halved
  • 2 tbsp Co-op olive oil
  • ½ green pepper, sliced
  • 3 spring onions, sliced
  • 1 green jalapeño, sliced
  • ½ garlic clove, crushed
  • ¼ tsp ground cumin
  • ¼ tsp paprika
  • ½ tbsp dried oregano
  • Pinch of Fairtrade caster sugar
  • 80g Co-op Greek Feta cheese, broken into large chunks
  • Handful mixed fresh herbs, such as flat leaf parsley, coriander, dill and mint, roughly torn
  • 3 Co-op British free range eggs, whisked
  • ¼ red onion, thinly sliced

For the croUtons - 1 slice of white bread, cut into - 1.5cm cubes - 2 tbsp Co-op olive oil


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Start with the croutons: put the cubed bread in a bowl, season and toss with the olive oil; tip onto a baking sheet and bake for 4 mins, until golden and crisp, then remove and leave to cool
  3. Meanwhile, deseed the tomatoes, chop the flesh, then put in a sieve set over the sink to drain
  4. Put the oil in a saucepan and set over a medium heat
  5. Add the green pepper and spring onion, fry for 2 mins, then add the jalapeño, garlic, cumin, paprika and oregano
  6. After 2 mins, add the drained tomato to the pan, along with the sugar. Season, then simmer until the tomato has broken down, adding a splash of water if it starts to dry out
  7. When the tomato is completely soft, turn down the heat and fold in half the Feta and most of the fresh herbs, reserving some to garnish
  8. Using the back of a spoon, make a few indents in the tomato mixture around the edge of the pan and pour in the egg
  9. Still using the back of the spoon, drag a line from the egg through the tomato mixture, which will fill up with the runny egg
  10. Do this several times, gently and slowly, until the egg is just about set, then remove the pan from the heat and set aside to rest for a few minutes
  11. To serve, gently slide your strapatsada onto a serving plate, scatter over the remaining Feta, the red onion and reserved herbs, then scatter over the croutons

This recipe is taken from Rustica by Theo Michaels (Ryland Peters & Small)