There's nothing quite like a pan of strapatsada - or kagianas - a classic Greek dish of eggs, ripe tomatoes, and a drizzle of extra virgin olive oil. Soft, saucy, and bursting with fresh flavour, this delicious recipe captures the essence of summer in Greece.
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Recipe snapshot
Strapatsada is a quick, rustic Greek scramble made with ripe tomatoes, olive oil, and eggs. It's light, satisfying, and ready in just 15 minutes - perfect for breakfast, brunch, or any time of day.
Ready in: 15 mins | Serves: 2
- A quick and simple dish made with everyday ingredients - an authentic taste of Greece.
- Slow-cooked tomatoes bring depth and sweetness, turning simple eggs into something truly delicious.
- Works beautifully at any time of day and pairs well with crusty bread.
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Why you'll love this recipe
- I love how a few simple ingredients come together to create something so full of flavour - it's proof that the best Greek dishes are the simplest.
- Strapatsada is perfect any time of day - breakfast, brunch, or a quick dinner when you're craving something comforting but light.
- The mix of ripe tomatoes, olive oil, and eggs provides a rich, savoury balance that's both rustic and satisfying.
- You can easily make strapatsada your own - add crumbled feta, a sprinkle of oregano, or a few fresh herbs from your garden.
Ingredients
Here's what you'll need to make this easy Greek tomato and egg scramble:
- Olive oil: I always start with a good quality extra virgin olive oil - it brings that signature Greek richness and flavour.
- Tomatoes: Fresh, ripe tomatoes make all the difference here. When cooked down, they turn beautifully jammy and sweet.
- Eggs: Use the freshest eggs you can find - they give that soft, creamy texture and gorgeous golden colour.
- Feta cheese: I love finishing the dish with a crumble of feta for a bit of saltiness and that unmistakable Greek touch.
- Salt and pepper: Season to taste - (don't forget the feta can be a little salty) these basics tie everything together.
Optional Ingredients
- Garlic: Optional, but sometimes I like adding a small clove for a gentle warmth. It lifts the flavour without overpowering the eggs.
- Oregano or basil: A sprinkle of oregano or a few torn basil leaves adds a fragrant, fresh finish.
Variations and substitutions
- Add feta: Some regions in Greece stir crumbled feta through the eggs while cooking - it melts slightly, giving a salty, creamy flavour.
- Make it herby: Try adding a few fresh basil leaves, chopped parsley, or a sprinkle of dried oregano for extra aroma and colour.
- Go spicy: Add a touch of chilli flakes or finely chopped fresh chilli if you like a gentle kick.
- Tomato swap: During the cooler months, when fresh tomatoes aren't as sweet, use high-quality canned chopped tomatoes or cherry tomatoes as a substitute.
- Serving idea: Turn strapatsada into a hearty brunch - serve it over crusty bread or toast.
How to make strapatsada - quick overview
Grate & cook tomatoes
Heat olive oil in a pan over medium heat. Add grated or chopped tomatoes (and garlic if using) and simmer until the mixture becomes thick and jammy, about 5-7 minutes.
Add eggs
Beat eggs lightly, then pour into the pan. Stir gently to combine with the tomato base.
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Scramble gently
Reduce heat to low-medium. Stir continuously just until the eggs are softly set and creamy (about 2-3 minutes) - and add the feta cheese.
Finish & serve
Season with salt, pepper, and oregano or basil (if using). Serve warm with crusty bread or pita.
Expert tips
- Use ripe summer tomatoes: The flavour and sweetness make all the difference. If they're out of season, go for good-quality canned tomatoes instead.
- Don't rush the sauce: Let the tomato mixture cook down until it's thick and jammy - that's where the magic happens.
- Keep the eggs soft: Cook them gently over low heat. You want a creamy, almost silky texture, not dry scrambled eggs.
Serving suggestions
- Serve strapatsada with crusty Greek bread to soak up the saucy tomato-egg mix - nothing wasted.
- Add a side of maroulosalata (Greek lettuce salad) for freshness and crunch.
- Include olives and simple feta cubes for a little mezze moment.
- Pair with a light Greek salad - tomato, cucumber, onion, olive oil, and oregano - for that classic Greek table feel.
Storing and reheating
- Strapatsada is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge. It tastes surprisingly good cold - the flavours mellow beautifully - though it's best eaten on the same day.
FAQ
They're actually the same dish - strapatsada is the name used in most parts of Greece. At the same time, kagianas is common in the Peloponnese and other regions. Both refer to this classic tomato and egg scramble.
Absolutely. Feta adds a nice salty touch, but the dish is delicious even without it. You can also swap in another mild cheese if you prefer.
Yes - good-quality canned chopped tomatoes or even cherry tomatoes work well, especially outside the summer months when fresh ones aren't at their peak.
I love it with crusty bread, a simple Greek salad, or a few olives and feta cubes for that authentic mezze feel.
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📖 Recipe
Strapatsada (Greek Scrambled Eggs / Kagianas)
Conversions
Ingredients
- 2 tablespoon olive oil, (Note 1)
- 2 tomatoes, medium ripe, grated or finely chopped (about 250 g) (Note 2)
- 4 eggs, large (Note 3)
- 60 g feta cheese, crumbled (Note 4)
- Salt to taste
- Pepper to taste
Garnish
- Dried oregano or fresh basil, a pinch, to finish (Note 5)
Instructions
- Cook the tomatoes: Heat olive oil in a frying pan over medium heat. Add the grated tomatoes. Cook for 5-7 minutes, stirring occasionally, until most of the liquid evaporates and the mixture thickens. (Note 6)2 tablespoon olive oil (Note 1), 2 tomatoes medium ripe, grated or finely chopped (about 250 g) (Note 2)
- Add the eggs: Beat the eggs lightly in a bowl, then pour them into the pan. Stir gently to combine with the tomato mixture.4 eggs large (Note 3)
- Scramble: Continue cooking over low-medium heat, stirring until the eggs are softly set and creamy, about 2-3 minutes. (Note 7)
- Add feta and seasoning: Stir in crumbled feta. Season with salt, pepper, and a sprinkle of oregano or fresh basil.60 g feta cheese crumbled (Note 4), Salt to taste, Pepper to taste
- Serve: Serve warm with crusty bread or toasted pita, and drizzle with a little more olive oil if desired.Dried oregano or fresh basil a pinch, to finish (Note 5)
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Peter's Tips →
- Use good-quality extra virgin olive oil - it adds depth and balances the sweetness of the tomatoes.
- Ripe summer tomatoes are best. If out of season, use canned chopped tomatoes or cherry tomatoes for consistent flavour.
- Fresh eggs give a creamier texture and better colour - worth the extra effort.
Feta melts slightly when added warm, creating a rich, tangy finish. - Dried oregano brings that authentic Greek aroma, while fresh basil adds brightness - use whichever you prefer.
- Don't rush the tomatoes; letting them cook down until thick and jammy creates the best flavour.
- Keep the heat low - overcooking will dry out the eggs and lose that luscious texture.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Peter G says
This is one of my go-to Greek breakfasts — quick, comforting, and full of flavour. I love how the ripe tomatoes and olive oil come together with the eggs to create something so simple yet so satisfying.