There’s nothing quite like a pan of strapatsada — also called kagianas — the simple Greek scramble of eggs, ripe tomatoes and good extra virgin olive oil. Soft, saucy and full of fresh flavour, this dish captures the taste of summer in Greece and comes together in minutes.
Recipe snapshot
Strapatsada is a quick, rustic Greek scramble made from ripe tomatoes, olive oil and eggs. Light, satisfying and ready in about 15 minutes, it’s ideal for breakfast, brunch or a simple meal any time of day.
Ready in: 15 mins | Serves: 2
- A simple, authentic Greek dish made with everyday ingredients.
- Slow-cooked tomatoes become sweet and jammy, lifting the eggs to another level.
- Great any time of day and delicious with crusty bread.
Why you’ll love this recipe
- A handful of fresh ingredients creates deep, satisfying flavour — proof that simplicity is often best in Greek cooking.
- Ready in minutes, strapatsada is perfect for a speedy breakfast, a relaxed brunch or a light dinner.
- Ripe tomatoes, olive oil and eggs form a rustic, savoury balance that feels both comforting and fresh.
- Easily customise it: crumble feta, sprinkle oregano or add fresh herbs for your preferred finish.
Ingredients
What you’ll need to make a classic Greek tomato-and-egg scramble:
- Olive oil: Use a good-quality extra virgin olive oil for richness and authentic flavour.
- Tomatoes: Fresh, ripe tomatoes are best; cooked down they become sweet and jammy.
- Eggs: Fresh eggs give a creamier texture and bright colour.
- Feta cheese: Optional but recommended — crumbled feta adds tangy saltiness.
- Salt and pepper: Season to taste, keeping in mind feta can add salt.
Optional ingredients
- Garlic: A small clove lightly sautéed with the tomatoes gives gentle warmth.
- Oregano or basil: A pinch of dried oregano or torn basil leaves brightens the finished dish.
Variations and substitutions
- Stir in feta: Some regions add crumbled feta while cooking for a slightly melted, creamy finish.
- Make it herby: Add fresh basil, chopped parsley or dried oregano for extra aroma and colour.
- Go spicy: Sprinkle chilli flakes or chopped fresh chilli for heat.
- Tomato swap: Outside summer, use good-quality canned chopped tomatoes or cherry tomatoes.
- Serving idea: Serve over crusty bread or toast to make a heartier brunch.
How to make strapatsada — quick overview
Grate & cook tomatoes
Heat olive oil in a pan over medium heat. Add grated or finely chopped tomatoes (and garlic, if using) and simmer, stirring occasionally, until the mixture becomes thick and jammy, about 5–7 minutes.
Add eggs
Beat the eggs lightly, then pour them into the pan. Stir gently to combine with the tomato base.
Scramble gently
Reduce the heat to low–medium and stir continuously until the eggs are softly set and creamy, about 2–3 minutes. Add crumbled feta if using.
Finish & serve
Season with salt, pepper and a pinch of oregano or torn basil. Serve warm with crusty bread or pita and a drizzle of olive oil if you like.
Expert tips
- Use ripe tomatoes: Their natural sweetness is key; substitute canned chopped tomatoes in winter.
- Don’t rush the sauce: Let the tomatoes reduce until thick and jammy — this concentrates the flavour.
- Keep the eggs soft: Cook gently over low heat for a creamy, silky texture rather than dry scrambled eggs.
Serving suggestions
- Serve strapatsada with crusty bread to mop up every bit of the saucy mix.
- Add a simple green salad for freshness and crunch.
- Offer olives and cubes of feta for a small mezze-style spread.
- Pair with a light Greek salad of tomato, cucumber, onion, olive oil and oregano for a classic table.
Storing and reheating
- Strapatsada is best fresh, but leftovers keep in an airtight container in the fridge. It can be enjoyed cold or gently reheated; flavour will mellow with time, so it’s best eaten within a day.
FAQ
They are the same dish. “Strapatsada” is widely used across Greece, while “kagianas” appears in some regions such as the Peloponnese. Both describe the classic tomato-and-egg scramble.
Yes. Feta adds salty, tangy richness, but the scramble is delicious without it. A mild cheese substitute can also work.
Yes — quality canned chopped tomatoes or cherry tomatoes are good alternatives, especially when fresh tomatoes lack sweetness.
Serve it with crusty bread, a simple Greek salad, or a few olives and feta cubes for an easy mezze-style meal.
📖 Recipe
Strapatsada (Greek Scrambled Eggs / Kagianas)
Ingredients
- 2 tablespoons olive oil
- 2 medium ripe tomatoes, grated or finely chopped (about 250 g)
- 4 large eggs
- 60 g crumbled feta cheese (optional)
- Salt and pepper to taste
Garnish
- Dried oregano or fresh basil, a pinch, to finish
Instructions
- Cook the tomatoes: Heat the olive oil in a frying pan over medium heat. Add the grated tomatoes and cook 5–7 minutes, stirring occasionally, until most of the liquid evaporates and the mixture thickens.
- Add the eggs: Lightly beat the eggs in a bowl and pour them into the pan. Stir gently to combine with the tomato base.
- Scramble: Continue cooking over low–medium heat, stirring until the eggs are softly set and creamy, about 2–3 minutes.
- Add feta and season: Stir in crumbled feta if using. Season with salt, pepper and oregano or fresh basil.
- Serve: Serve warm with crusty bread or toasted pita and a drizzle of extra olive oil if desired.
Peter’s Tips
- Use good-quality extra virgin olive oil to balance the sweetness of the tomatoes.
- Ripe summer tomatoes give the best flavour; use canned tomatoes when fresh ones are out of season.
- Fresh eggs yield a creamier texture and better colour.
- Dried oregano gives classic Greek aroma; fresh basil brightens the dish.
- Let the tomatoes reduce until thick and jammy for concentrated flavour.
- Cook the eggs gently over low heat to keep them soft and silky.
Nutrition
Calories: 351 kcal |
Carbohydrates: 7 g |
Protein: 16 g |
Fat: 29 g |
Saturated Fat: 9 g
Nutrition information is approximate and provided for convenience.
© Souvlaki For the Soul
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