Greek Eggs and tomato scramble (Strapatsada) - Euzoea

Greek Eggs and tomato scramble (Strapatsada)

This Eggs and tomato scramble recipe is traditional, easy-to-make and delicious.



  • Clean the tomatoes, remove the skin, chop finely and add to a pan. Add some salt and some sugar if the tomatoes are not too ripe. Stir the tomato sauce for a few minutes until most of the water vapours. Tip: The perfection of the recipe lies in the ripeness of the tomatoes and how well they are boiled before the eggs are added. So let the mixture boil well.
  • Add two tablespoons of Euzoea Olive Oil and keep stirring until the mixture thickens
  • Add all the eggs in a bowl and whisk well. Again add some salt.
  • Pour the eggs in the pan and mix well
  • Stir the eggs around in the pan as they cook to make scrambled eggs
  • Once it is done, remove the pan from the heat and place in a dish. Before serving add some feta cheese crumbles to it and some pepper too.

You can enjoy this Eggs and Tomato scramble for breakfast, as a snack or as a perfect summer meal along with a greek salad and some traditional bread.


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