Greek scrambled eggs with tomatoes, strapatsatha

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For something a little bit different, try this simple greek dish of scrambled eggs and tomatoes or otherwise known as Strapatsatha or kagianas. Use nice ripe tomatoes, grate lightly using a box grater,  reduce on the pan with a little olive oil and then scramble with the eggs. 

Strapatsatha or Kagianas is a popular dish from Greece.  Namely in summer, when fresh tomatoes are abound and it can be prepared on the spot  it for a tasty quick light meal.   I come from the south of the Peloponnese and it was simply called ‘αυγα με ντοματες’ or eggs with tomatoes.

You may like to top with some crumbled feta or serve over a slice of thick house bread.  Whichever way, these scrambled eggs certainly make for a  fresh and tasty variation to the egg and milk style scrambled eggs.

In fact, this sunny Saturday lunch I am at loggerheads as to whether to make my shakshuka recipe of baked eggs tomato sauce and beans or this yummy greek omelette with tomato – strapatsatha.  

Perhaps check-out both recipes and let me know which one you would make or have made.

scrambled eggs tomato

 

Greek scrambled eggs with tomatoes, strapatsatha or kagianas
Yield: scrambled eggs for one

Greek scrambled eggs with tomatoes, strapatsatha or kagianas

Prep Time: 8 minutes
Cook Time: 5 minutes
Total Time: 13 minutes

I recall my mother making this during summer, when the tomatoes in greece are prolific and when we had been out all morning at the beach swimming. The energy levels were low as it was close to siesta time - this meant a light, quick and easy lunch was prepared. You can add fried home-made potatoes through it if you like.

Serve with crumbed feta and sprinkling of herbs over a rustic slice of bread and well... your set. Kagianas or Strapatsatha makes for a quick and tasty alternative to scrambled eggs on toast.

This recipe serves 1. One large tomato with two eggs. If your adding serves, you may want to strain your grated tomatoes a little before you saute. It all depends on the amount of liquid your tomatoes release.

Ingredients

  • 1 large (200g) fresh ripe tomato
  • 2 large eggs 
  • 2 tablespoons pure olive oil
  • 1 tablespoon crumbed feta to serve (optional)
  • chopped parsley
  • salt and pepper

Instructions

  1. Grate the tomato roughly. If your using small cherry tomatoes chop them roughly.
  2. Heat the olive oil in a non-stick pan.
  3. Add the tomatoes, salt and pepper.
  4. Mix through with a wooden spoon until the juices have evaporated, and the tomatoes are starting to caramelize a little.
  5. Beat two eggs in a small bowl and pour into your pan with the tomatoes.
  6. Stir the eggs through the tomatoes, and intermittently mix until the eggs are cooked.
  7. Sprinkle with feta and parlsey if you like, although this is optional.

Notes

This recipe serves 1. One large tomato with two eggs. If your adding serves, you may want to strain your grated tomatoes a little before you saute. It all depends on the amount of liquid your tomatoes release.

Variations

Sometimes we would add some home-made fried potatoes after sauteing the tomatoes. You can add spinach or onion, but really the traditional version of this dish is simply tomatoes and eggs.

 

 

 

 

Greek scrambled eggs with tomatoes, strapatsatha or kagianas
Yield: scrambled eggs for one

Greek scrambled eggs with tomatoes, strapatsatha or kagianas

Prep Time: 8 minutes
Cook Time: 5 minutes
Total Time: 13 minutes

I recall my mother making this during summer, when the tomatoes in greece are prolific and when we had been out all morning at the beach swimming. The energy levels were low as it was close to siesta time - this meant a light, quick and easy lunch was prepared. You can add fried home-made potatoes through it if you like.

Serve with crumbed feta and sprinkling of herbs over a rustic slice of bread and well... your set. Kagianas or Strapatsatha makes for a quick and tasty alternative to scrambled eggs on toast.

This recipe serves 1. One large tomato with two eggs. If your adding serves, you may want to strain your grated tomatoes a little before you saute. It all depends on the amount of liquid your tomatoes release.

Ingredients

  • 1 large (200g) fresh ripe tomato
  • 2 large eggs 
  • 2 tablespoons pure olive oil
  • 1 tablespoon crumbed feta to serve (optional)
  • chopped parsley
  • salt and pepper

Instructions

  1. Grate the tomato roughly. If your using small cherry tomatoes chop them roughly.
  2. Heat the olive oil in a non-stick pan.
  3. Add the tomatoes, salt and pepper.
  4. Mix through with a wooden spoon until the juices have evaporated, and the tomatoes are starting to caramelize a little.
  5. Beat two eggs in a small bowl and pour into your pan with the tomatoes.
  6. Stir the eggs through the tomatoes, and intermittently mix until the eggs are cooked.
  7. Sprinkle with feta and parlsey if you like, although this is optional.

Notes

This recipe serves 1. One large tomato with two eggs. If your adding serves, you may want to strain your grated tomatoes a little before you saute. It all depends on the amount of liquid your tomatoes release.

Variations

Sometimes we would add some home-made fried potatoes after sauteing the tomatoes. You can add spinach or onion, but really the traditional version of this dish is simply tomatoes and eggs.

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8 Comments Add yours

  1. Yum!!! How good are scrambled eggs!! These look delicious!

    1. Glad you like Adrianne 🙂❣️

    2. Thank you Adrianne, hope you have been well

    1. Glad you like

  2. Bernice says:

    Looks delicious! 🍽

    1. Thank you so much Bernice 😀

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