Greek scrambled eggs with tomato and feta are known as Strapastada in some regions of Greece and known as Kayanas in others. It's a delightful breakfast option, but it can also be served for lunch or a simple dinner with some toasted pita bread.
In Greece, the traditional kayanas or strapastada is prepared with finely chopped or even grated fresh tomatoes. Since it is not summer when I am posting this recipe, I opted for grape tomatoes for my version as they are sweeter and more flavorful in the winter months. I also prefer the grape or cherry tomatoes because they do not have as much juice, which can water down the scrambled eggs, resulting in a mushy texture.
You can use Roma tomatoes, cherry tomatoes, Campari tomatoes, or fresh heirloom tomatoes for the recipe. I used 20 grape tomatoes that I cut in half.
This recipe also features ¼ cup of diced onion. While a slight departure from the traditional dish, the onions add great flavor and texture to the eggs and should not be skipped.
Ingredients in Strapastada
extra virgin olive oil - used to saute the tomatoes and onions and helps keep the eggs from sticking to the pan
grape or cherry tomatoes, halved - you can use any variety of tomatoes, you want 1 cup of chopped or halved tomatoes
fresh onions - you can use diced yellow or red onion to impart extra flavor to the strapastada
fresh garlic - one clove is all you need for this recipe to add great flavor to the scrambled eggs
dried oregano - use Greek oregano if you can. If you have fresh oregano growing in the garden, you can always substitute fresh. Use 1 teaspoon fresh chopped oregano.
paprika - adds a wonderful sweet heat and gorgeous red color to the scrambled eggs
salt and pepper to taste - while the feta is salty, you will need just a pinch of salt and several grounds of freshly cracked black pepper fo these scrambled eggs
eggs - cage-free eggs are always best
feta cheese, crumbled into large pieces. I prefer to purchase my feta cheese in blocks in brine. Whole Foods offers fabulous feta under the 365 brand which is my go-to for a whole block of feta.
parsley, chopped for garnish and a splash of color
Pita bread and Kalamata olives, for serving
NOTE: While spinach is not traditionally an ingredient in Kayanas or Strapastada, you can always add a handful of chopped baby spinach to the eggs for extra flavor and nutrition. Additionally, you can also add chopped Kalamata olives for extra flavor and texture.
How to Make Kayanas/Strapastada
An incredibly easy meal to prepare, these Greek scrambled eggs with tomatoes and feta will become a regular to your breakfast rotation. Not to be limited to breakfast, kayanas can also be enjoyed for brunch as well as a quick weeknight dinner.
Brinner! We love breakfast for dinner in our household!
Start by cutting the tomatoes in half and dice half an onion and mince a clove of garlic.
Heat 1 tablespoon extra virgin olive oil in a non-stick skillet. Add the tomatoes and the onions and saute for about 5-7 minutes until the tomatoes begin to burst and the onions soften.
To the skillet, add the minced garlic and cook until fragrant (about 1 minute).
Stir in the salt, pepper, paprika, and dried oregano to coat the veggies with the spices.
Beat the eggs and add to the skillet.
Let the eggs set along the edges, then add the crumbled feta cheese.
Stir gently to incorporate all the flavors, but do not over-stir the eggs.
Remove from the heat once the eggs are cooked through to your liking. Garnish with fresh chopped parsley.
Serve with toasted pita bread and Kalamata olives for a true Greek breakfast experience.
Strapastada or Kayanas, Greek Scrambled Eggs with Tomato and Feta
Ingredients
- 1 tablespoon extra virgin olive oil
- 20 grape or cherry tomatoes halved
- ¼ cup onions chopped
- 1 garlic clove minced
- ½ teaspoon dried oregano
- ¼ teaspoon sweet paprika
- salt and pepper to taste
- 4 eggs
- ¼ cup feta cheese crumbled into large pieces
- parsley chopped for garnish (Optional)
- Pita bread for serving
Instructions
- Heat 1 tablespoon extra virgin olive oil in a non-stick skillet. Add the tomatoes and the onions and saute for about 5-7 minutes until the tomatoes begin to burst and the onions soften.
- Add the minced garlic and cook until fragrant (about 1 minute).
- Add the salt, pepper, paprika, and dried oregano to the skillet and stir to coat the veggies with the spices.
- Beat the eggs and add to the skillet.
- Let the eggs set along the edges, then add the crumbled feta cheese.
- Stir gently to incorporate all the flavors, but do not over-stir the eggs.
- Remove from the heat once the eggs are cooked through to your liking. Garnish with fresh chopped parsley.
- Serve with toasted pita bread and Kalamata olives for a true Greek breakfast experience
Video
Notes
Nutrition
Additional Mediterranean Breakfast Recipes
Be sure to also check out these delicious Mediterranean Breakfast options.
Susan says
AMAZING! Thank you for sharing this Greek scrambled egg recipe with tomatoes and feta. My kiddos ate it all and asked for more.