Greek Scrambled Eggs (Strapatsada)

A creamy texture where reduced tomatoes blend with soft eggs. The fruit's acidity cuts through the salty cheese and the dry scent of oregano.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 768
• Protein: 29 g
• Carbs: 57 g
• Fat: 46 g

Ingredients

• 8 piece Egg ( beaten )
• 600 g Round tomato ( grated or crushed )
• 6 tbsp Extra virgin olive oil
• 2 tsp Oregano ( dried )
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 4 piece Pita bread ( toasted )
• 200 g Feta cheese ( crumbled )

Instructions

1. Reducing tomatoes

   In a pan, heat olive oil. Add grated tomatoes. Reduce over medium heat until all water has evaporated, leaving only a thick, glossy pulp.

2. Cooking eggs

   Beat the eggs and pour them over the tomatoes. Add oregano, salt, and pepper. Stir constantly with a spatula: the mixture should remain soft and coat the spoon, never drying out.

3. Finishing and serving

   Fold in the crumbled cheese at the end. Remove from heat while eggs are still slightly wobbly. Serve immediately with warm pita bread.

Chef's tips

• Don't over-salt the eggs, the cheese already provides plenty of salt.
• The key is to fully evaporate the tomato water before adding the eggs, otherwise you'll end up with a soup.

Storage

Eat immediately. Scrambled eggs lose their creamy texture when reheated.