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Wednesday 16 July 2025 03:06:03 GMT
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Greek Scrambled Eggs - Strapatsada!  Strapatsada, a Greek dish of perfectly scrambled eggs with tomatoes and feta, is a simple, one-pan meal that comes together fast. With just a few pantry staples and a good skillet, you can recreate this traditional Greek Strapatsada recipe in no time. It's traditionally eaten for breakfast but works well as a light, vegetarian lunch or dinner. Recipe: ▢5 large eggs ▢1/2 teaspoon salt ▢1/4 teaspoon freshly ground black pepper ▢2 tablespoons extra virgin olive oil ▢1 cup cherry or grape tomatoes, halved or quartered depending on size ▢1 garlic clove, minced ▢2 tablespoons tomato paste ▢2 tablespoons water ▢1/2 cup crumbled feta cheese ▢1 tablespoon minced fresh parsley ▢Crusty bread, for serving Prep the eggs. Add the eggs to a medium bowl with salt and pepper and beat until smooth.Sauté the fresh tomatoes. In a large (10 to 12-inch) nonstick skillet, heat extra-virgin olive oil over medium heat. Add the prepared cherry tomatoes and season lightly with salt. Cook for stirring occasionally, until the tomatoes soften and begin to brown and release their juices, 5 to 7 minutes.Finish the tomato sauce. Add the minced garlic and sauté with the cherry tomatoes just until fragrant, about 1 minute. Add the tomato paste and water to the skillet. Stir well and cook for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly.Cook the eggs. Lower the heat to medium-low. Pour the seasoned eggs into the skillet with the tomato sauce. Gently stir, cooking slowly until the eggs are just set and form soft, pillowy curds. Be careful not to overcook.Finish and serve. Remove the pan from the heat and sprinkle crumbled feta cheese over the top and then the minced parsley. Serve immediately with thick slices of hearty, crusty bread for scooping up the tomato and feta-infused eggs. #scrambledeggs #eggs #eggrecipe #scrambledeggsrecipe #proteinpacked #highprotein
Greek Scrambled Eggs - Strapatsada! Strapatsada, a Greek dish of perfectly scrambled eggs with tomatoes and feta, is a simple, one-pan meal that comes together fast. With just a few pantry staples and a good skillet, you can recreate this traditional Greek Strapatsada recipe in no time. It's traditionally eaten for breakfast but works well as a light, vegetarian lunch or dinner. Recipe: ▢5 large eggs ▢1/2 teaspoon salt ▢1/4 teaspoon freshly ground black pepper ▢2 tablespoons extra virgin olive oil ▢1 cup cherry or grape tomatoes, halved or quartered depending on size ▢1 garlic clove, minced ▢2 tablespoons tomato paste ▢2 tablespoons water ▢1/2 cup crumbled feta cheese ▢1 tablespoon minced fresh parsley ▢Crusty bread, for serving Prep the eggs. Add the eggs to a medium bowl with salt and pepper and beat until smooth.Sauté the fresh tomatoes. In a large (10 to 12-inch) nonstick skillet, heat extra-virgin olive oil over medium heat. Add the prepared cherry tomatoes and season lightly with salt. Cook for stirring occasionally, until the tomatoes soften and begin to brown and release their juices, 5 to 7 minutes.Finish the tomato sauce. Add the minced garlic and sauté with the cherry tomatoes just until fragrant, about 1 minute. Add the tomato paste and water to the skillet. Stir well and cook for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly.Cook the eggs. Lower the heat to medium-low. Pour the seasoned eggs into the skillet with the tomato sauce. Gently stir, cooking slowly until the eggs are just set and form soft, pillowy curds. Be careful not to overcook.Finish and serve. Remove the pan from the heat and sprinkle crumbled feta cheese over the top and then the minced parsley. Serve immediately with thick slices of hearty, crusty bread for scooping up the tomato and feta-infused eggs. #scrambledeggs #eggs #eggrecipe #scrambledeggsrecipe #proteinpacked #highprotein

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