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Close-up of creamy Greek style scrambled eggs with tomatoes on a green plate, served with slices of dark bread.
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Strapatsada (Greek Scrambled Eggs / Kagianas)

A quick and easy Greek dish of eggs, ripe tomatoes, and olive oil. Strapatsada (or kagianas) is light, flavourful, and ready in minutes — perfect for breakfast, brunch, or a simple meal with crusty bread.
Course Breakfast
Cuisine Greek
Diet Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 351kcal
Author Peter G

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)
Metric - US Customary

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, 2 tomatoes
  • 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
  • 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, 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

Notes

  1. Use good-quality extra virgin olive oil — it adds depth and balances the sweetness of the tomatoes.
  2. Ripe summer tomatoes are best. If out of season, use canned chopped tomatoes or cherry tomatoes for consistent flavour.
  3. Fresh eggs give a creamier texture and better colour — worth the extra effort.
    Feta melts slightly when added warm, creating a rich, tangy finish.
  4. Dried oregano brings that authentic Greek aroma, while fresh basil adds brightness — use whichever you prefer.
  5. Don’t rush the tomatoes; letting them cook down until thick and jammy creates the best flavour.
  6. Keep the heat low — overcooking will dry out the eggs and lose that luscious texture.

Nutrition

Serving: 1serve | Calories: 351kcal | Carbohydrates: 7g | Protein: 16g | Fat: 29g | Saturated Fat: 9g