Authentic Greek Scrambled eggs known as strapatsada or kagianas, are made with tomatoes and onions, served with crumbled feta and fresh herbs, perfect for breakfast, brunch, or a light supper.
As I’ve mentioned beforefor Greeks, eggs are more of a night food than a breakfast food. The largest meal of the day is a late lunch so the evening meal needed to be something somewhat light and quick to make and that’s where this tasty dish of scrambled eggs cooked along with tomato and onions, comes in. It takes only a few minutes to prepare, but so delicious.
What makes this recipe truly special is its simplicity and balance. It’s a perfect example of how Greek cuisine transforms humble ingredients into a deeply satisfying dish. What I like about this particular version is that there are plenty of tomatoes. You will be getting at least one whole serving of vegetables with every egg used, it is almost more like “tomatoes with eggs” rather than “eggs with tomatoes”. This is served with a sprinkle of crumbled feta and a bit of bread. A perfect meal, plenty of vegetables with a bit of protein.
Nutrition Benefits Authentic Greek Scrambled Eggs with Feta and Tomato – Strapatsada: The Dietitian’s Take
This dish is a nutritious powerhouse wrapped in simplicity. Tomatoes are rich in antioxidants, particularly lycopene, which supports heart health and reduces inflammation. Onions also a great source of protective antioxidants. Eggs provide high-quality protein, necessary for satiety, along with a variety of vitamins like B12 and D and antioxidants. Olive oil, the cornerstone of the Mediterranean diet, is a heart-healthy fat packed with antioxidants. The addition of herbs like oregano and mint adds not only fragrance but also boosts the dish with antimicrobial and anti-inflammatory properties. Topped with a touch of feta, you’re also getting a dose of calcium and some more protein.
Authentic Greek Scrambled Eggs with Feta and Tomato Ingredients
- Olive Oil: Choose a good-quality extra virgin olive oil.
- Onion: A small red onion works best; chop finely for even cooking.
- Garlic: Use fresh garlic for maximum aroma and flavor; mince it finely for a smooth texture.
- Tomato: If available choose juicy tomatoes, over ripe ones work well. If not you can used canned crushed tomatoes.
- Eggs: Fresh eggs are the most important part of this dish.
- Feta: Use Greek feta, if not available find feta that is made with sheep’s milk to provide the tanginess.
- Dried Oregano: Make sure it dry oregano not fresh.
- Fresh Mint : Choose bright, fresh leaves; they add a cooling contrast to the warm, savory dish.
- Salt/Pepper – Season to taste, but go easy on the salt if your feta is particularly salty.
More Mediterranean Egg Recipes
Greek Style Scrambled Eggs with Cherry Tomatoes and Feta – Kagianas
A Greek classic egg recipe: scrambled eggs with tomatoes and feta.
Calories: 240kcal
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 garlic clove minced
- 1 large tomato grated or finely chopped
- 2 eggs
- 1 tablespoon crumbled feta
- 1-2 teaspoons dried oregano
- 1 teaspoon fresh mint
- Salt/pepper
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Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
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Add the tomatoes and sauté for another 5 minutes until soft.
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Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
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Add crumbled feta and stir until blended
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Remove from pan, serve on plate. Add salt (as needed.
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Sprinkle with dried oregano and mint.
Nutrition Facts
Greek Style Scrambled Eggs with Cherry Tomatoes and Feta – Kagianas
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Photos by Elena Paravantes All Rights Reserved