10-Minute Greek Scrambled Eggs (Strapatsada)

By Helen Schofield

on Jan 28, 2024

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Trust the Greeks to turn a humble plate of scrambled eggs into sunshine on a plate! Greek scrambled eggs (called strapatsada or sometimes kagianas/kayana in Greece) are a mixture of creamy eggs, sweet tomatoes, crumbled feta cheese and a few simple Mediterranean flavors.

This twist on a breakfast classic makes a super easy and yet wonderfully tasty and filling meal that you can whip up in about 10 minutes and at any time of day.

Greek scrambled eggs with tomatoes and crumbled feta and fresh herbs in a blue patterned bowl with a black fork and bread tucked into the dish.

Table of Contents

What are Greek scrambled eggs?

Greek scrambled eggs are a delicious but simple egg and tomato dish that is a family favorite in many parts of Greece. In Greek, they are called Strapatsada (pronounced strap-ats-ADa), or sometimes kagianas – or even another name!

Like so many other classic Greek recipes (such as moussaka, spanakopita, bifteki, gigantes – I hope you try them all!) there can be different versions of this recipe. Each region and even family puts their own twist on it. I have seen versions that are more like eggs cooked whole in tomato sauce (a bit like shakshuka), and different amounts and textures of the eggs and tomatoes.

Why you’ll love them

  • So quick and easy. You can certainly play around with the recipe for yourself, but I have kept my take on this Greek egg scramble very simple. The first time I made it I just couldn’t believe how easy it was to make with just a few basic ingredients from my fridge and pantry. It’s easier than regular scrambled eggs, in my opinion. Because of the tomatoes, there’s no chance of the eggs going rubbery or overcooked.
  • A virtually fool proof recipe! Just cook ripe tomatoes in fruity, peppery olive oil, then toss in lightly whisked eggs, oregano, and tangy feta cheese. Sprinkle with lots of fresh herbs, grab your favorite bread and voilà, in no time at all dinner (or breakfast or lunch) is served!
  • Perfect for cooking for a small crowd, since it’s not easy to mess up, and can be served both hot or at room temperature (just trust me!).

I really hope you enjoy them!

Fun fact

In Greece, you probably won’t find people eating this Greek egg scramble for breakfast. They’re more likely to enjoy it as a light(ish) lunch or dinner. But of course, you can whip it up for breakfast, or any time!

About the ingredients

You’ll find a labelled photo and useful notes about the ingredients below. Please scroll down to the recipe card for full ingredients amounts and cooking steps.

Labelled ingredients for Greek eggs including eggs, olive oil, tomatoes, feta cheese, oregano, salt and pepper and fresh herbs.

Olive oil. Every great Greek recipe starts with some good quality extra virgin olive oil! I also like to drizzle a bit over the finished dish, so choose a good quality, tasty brand.

Fresh tomatoes. Many recipes for Greek tomato scrambled eggs call for grated tomatoes. However, to keep the recipe super simple, I simply dice the tomatoes fairly finely. The riper and redder and juicier the better! For this reason, Summer is perhaps the most perfect time to make this recipe.

Eggs. Stick to extra large or large eggs, and try to grab free range eggs if you can. Since the recipe is so simple, you’ll want to use the best quality ingredients possible.

Dried oregano, salt and pepper. Don’t skip tossing in a teaspoon of oregano for extra earthy Mediterranean flavor.

Feta cheese. I recommend using an authentic Greek brand of feta cheese for the best texture and flavor.

Fresh herbs. It’s the cherry on the cake to add a little bit of extra green color and freshness to the dish. My favorite options are a little fresh oregano (not too much), and plenty of chopped fresh basil. Fresh parsley or dill, chopped chives or even chopped green onions (spring onions) would work well, too.

How to make Greek scrambled eggs

You’ll be amazed (and delighted!) how easy it is to make this delicious dish. Here’s what you need to know.

Step 1. Chop the tomatoes into small cubes and lightly whisk the eggs.

Collage of 2 images showing chopped tomatoes on a chopping board, and whisked eggs in a bowl with a fork in it.

Step 2. Heat up a couple of tablespoons of olive oil in a medium sized frying pan/skillet. Toss in the chopped tomatoes and cook them for a few minutes on a medium heat or until some of the juice has evaporated/thickened.

Step 3. Pour in the lightly whisked eggs.

Collage of 2 images with chopped tomatoes in olive oil in a frying pan, and then with whisked eggs poured in.

Step 4. You can add the oregano and salt and pepper at this point, too. Let the eggs and tomatoes cook for a minute or two without moving. Then gently stir and fold with a wooden spoon or silicon spatula until the eggs are cooked. It will only take a few minutes (remember: easier than regular scrambled eggs!).

Step 5. At this point, you might think it doesn’t look the prettiest! But I promise it’s gets better, and the end result is absolutely delicious. So now stir through most of the feta cheese, keeping a little back for sprinkling over at the end.

Collage of 2 images showing Greek scrambled eggs in a frying pan and then with feta cheese crumbled over the top.

Step 6. Serve out into bowls with fresh toasted bread at the side. Scatter over the extra feta and lots of fresh herbs. Drizzle a little more olive oil all over the dish, including the bread. Then eat and enjoy!

Greek scrambled eggs with tomatoes and feta in a blue patterned bowl with a black fork in it and bread.

Helen’s top tips

  • Use a non-stick skillet or frying pan for easier clean-up.
  • Serve hot or warm. This tasty egg and tomato recipe works fine served either piping hot or more at room temperature… which is what could make it perfect for serving to a small crowd! Feel free to double the ingredients to make more.
  • Include all ingredients. Don’t be tempted to skip the dried oregano, fresh herbs or feta cheese. Also drizzle over more olive oil to serve. These are what make the final dish really sing.
  • Experiment with variations, if you like. Try larger vs. smaller pieces of tomatoes, more or less feta and tomato, and different fresh herbs. Or how about sautéing some chopped onions, garlic, mushrooms, olives, bell peppers or spinach with garlic at the beginning before cooking the tomatoes? You could also try adding a pinch of paprika or cumin, or even chili flakes or red pepper flakes for a hint of spice.

How to serve

The perfect way to serve these strapatsada eggs is piled into dishes with toasted bread on the side (try some of this absolutely delicious Greek bread – you won’t regret it!). Don’t forget a final sprinkle of feta cheese, fresh herbs and more olive oil on the top, and you have a meal fit for a king – despite the simplicity!

If you’re feeling extra hungry, feel free to turn this into more of a feast with crispy bacon, sausages, and/or Greek giant beans on the side. (If you have an air fryer, check out this 8-minute air fried bacon.)

If you’d like to keep the dish vegetarian, this frozen sautéed spinach is so easy and goes well, too.

Recipe FAQs

Can you reheat the leftovers?

Greek eggs with tomatoes and feta are best enjoyed immediately after cooking. However, because the tomatoes keep the dish moist, you actually can reheat the leftovers. Refrigerate in a covered dish or sealed container for up to 3 days. Simply cover and reheat gently in the microwave 30 seconds at a time until hot again. Alternatively, you could reheat gently in the oven in an oven proof dish covered with aluminium foil. 10 minutes at 325F/165C should do it.

Can I use canned tomatoes instead to make Greek strapatsada/kagianas?

Yes, you can. However, drain most of the liquid first, then chop the canned tomatoes and proceed with the recipe as stated.

More easy egg recipes

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Find more in my easy Greek recipes category.

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Greek scrambled eggs with tomatoes and crumbled feta and fresh herbs in a blue patterned bowl with a black fork and bread tucked into the dish.
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10-Minute Greek Scrambled Eggs (Strapatsada)

By: Helen Schofield
Greek scrambled eggs are the sort of miracle recipe that you'll turn to time and time again. Even easier than regular scrambled eggs to make (in my humble opinion!) all you'll need are a few ripe tomatoes, whisked eggs, dried oregano, feta cheese, salt and pepper and a few fresh herbs to serve. Next time you don't know what to have for dinner, make this in just a few minutes and you'll be amazed how quick, easy and delicious it is with some fresh crusty bread or toast on the side.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 2
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Equipment

Ingredients 
 

  • 2 tablespoons extra virgin olive oil, plus extra for drizzling over at the end
  • 3 medium tomatoes, chopped into small pieces, or however big you like (the riper and juicier the better)
  • 4 large eggs, lightly whisked
  • 1 teaspoon dried oregano, or 1 tablespoon fresh oregano, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup feta cheese, crumbled, plus a little extra for sprinkling at the end (amount to taste – increase to half a cup if you like = 2 ounces)

To serve

  • a handful of fresh herbs, (basil, oregano, parsley, dill, or a mixture of these – I like basil and oregano)
  • fresh crusty bread or toast

Instructions 

  • Heat up the olive oil in a medium sized frying pan/skillet on a medium heat.
    2 tablespoons extra virgin olive oil
  • Add the tomatoes to the pan, and cook and stir for 2 or 3 minutes or until some of the juice has reduced/evaporated.
    3 medium tomatoes
  • Pour the lightly whisked eggs into the pan with the tomatoes. Then add the dried oregano, salt and pepper. Gently begin stirring and folding the mixture with a spatula or wooden spoon until the eggs are cooked and most of the tomato juices have evaporated.
    4 large eggs, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon pepper
  • Stir through most of the crumbled feta cheese. Then serve the tomatoes and eggs out into bowls. Crumble over the rest of the feta cheese, and scatter over the fresh herbs.
    ⅓ cup feta cheese, a handful of fresh herbs
  • Serve with crusty bread or toast on the side. Drizzle a little more extra virgin olive oil over the whole dish, including the bread, before serving.
    fresh crusty bread or toast

Video

Notes

Tomatoes: Feel free to use more or less tomatoes, and to chop them on the smaller or larger side. I like a roughly half and half mix of eggs and tomatoes, but different strapatsada recipes vary.
To serve: You can serve these Greek eggs hot, warm or at room temperature.
Doubling the recipe: This is an easy recipe to double if you want to serve more people. The tomatoes ensure the mixture stays nice and moist, so you don’t need to worry about overcooking the eggs – they’ll be fine!
Leftovers: Surprisingly, you can successfully reheat the leftovers, although this dish is best served when first cooked. Simply cover and reheat gently in the microwave 30 seconds at a time until hot again. Alternatively, you could reheat gently in the oven in an oven proof dish covered with aluminium foil. 10 minutes at 325F/165C should do it.

Nutrition

Calories: 369kcal, Carbohydrates: 10g, Protein: 18g, Fat: 29g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.04g, Cholesterol: 394mg, Sodium: 1018mg, Potassium: 607mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2201IU, Vitamin C: 25mg, Calcium: 215mg, Iron: 3mg
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About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

Read More About Me

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