Strapatsada
Strapatsada or Kagianas - a classic Greek breakfast recipe of scrambled egg, tomato, feta and oregano served up courtesy of fooodlove.
- NF VE
Eggs are pretty synonymous with breakfast at our house. Boiled, poached, fried, scrambled - we love them all. But even more so, I love to serve up the Greek breakfast recipes I miss from home, and Strapatsada (or Kagianas) is certainly one of these.
It’s similar to Shakshuka, but with a few key differences. First, the eggs are completely scrambled and combined with the tomatoes in this recipe. Second, there’s less sauce and it is commonly served with a thick slice of bread. Regardless of how it’s served, Strapatsada is a delicious and hearty dish that’s perfect for breakfast or brunch.
I remember this made with tomatoes picked fresh from a sunny garden, for a light and flavoursome summer breakfast served up under the hot Greek sun. In the UK we enjoy it all year round, but it really puts a smile on my face when skies are blue and the sun is out. Basically, a Greek version of scrambled egg, with tomato, feta and oregano, this Strapatsada recipe could also work with a salad as a light lunch or dinner.
Ingredients
Tips
Because feta cheese is already salty, use less salt to avoid making the dish too salty.
To serve, cut a thick slice of sourdough and drizzle with olive oil. Cook the bread in a pan for a couple of minutes to soften it, then add the Strapatsada on top.
Directions
You will need about 20 minutes to make 2 servings of this recipe, which has approximately 377 calories each. Make sure you have all the ingredients and follow these 5 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
To begin, use the large bladed side of a grater to grate the tomatoes (discarding the skin as you go).
Add the grated tomatoes to a pan and simmer them for approximately 10 minutes or until their juices have evaporated.
Next, add the olive oil, salt, pepper and sugar to the pan and stir until everything is incorporated.
In a bowl, whisk the eggs. Then, put them in a pan and stir occasionally until they are done (about 2-3 minutes).
Remove the pan from the heat, mix in the grated feta and oregano with the eggs and serve.
Watch it step-by-step!
Strapatsada
The eggs are almost synonymous with breakfast. However, we have many ways to cook them and they can be found on our dinner table as well! A traditional dish from Greece called Strapatsada (or Kagianas) is a perfect way for those who love enjoying an easy meal- both at home or out in the sunbelt.
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Sounds super delicious. I’ll give it a try tomorrow! 😊
I’ve had this for breakfast in Kos last month and it was delicious! Didn’t realise at the time that it’s so easy to make. And now I have it almost every day… at home! 😁 Great recipe, thank you!
For a quicker recipe, could I use stewed tomatoes? And, if so, how much stewed tomatoes would be equivalent to 5 grated tomatoes?
Hi Kristin! Great question, and yes, stewed tomatoes work brilliantly as a shortcut. Five grated tomatoes give you roughly 400ml of juice and pulp, so about 1½ cups of stewed tomatoes will do the job nicely. Just break them up a little with a fork before they go in the pan.
A couple of things to bear in mind: stewed tomatoes are usually already seasoned (sometimes with added salt or sugar), so have a taste before reaching for the salt. You’ll also need less time on the heat, around 5 to 7 minutes rather than 10 to 15, since there’s less liquid to cook off. The result will be a touch saucier and less chunky than with fresh, but still lovely for strapatsada.
Hope that helps, and enjoy! Let me know how it turns out. 😊
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