A classic Greek omelette made of fresh tomatoes and eggs
Meals really can’t get any easier than this; 3 ingredients (plus some salt and pepper), 20 minutes, no fancy kitchen equipment or culinary skills required. Strapatsada is the fancy name for a simple dish of tomatoes and eggs, a classic Greek omelette of sorts. This is the breakfast, lunch or dinner to make when you just don’t know what to serve. Try it once, and you’ll find yourself making strapatsada even when your meal options are limitless.
Like most egg-centric dishes that we grew up with, strapatsada is the specialty of our father, or Baba as we like to call him (what do you call your dad?). We would often be served strapatsada on Sunday afternoons for lunch, or even after lunch as a mid-afternoon snack.
We’ve said it often: the fewer the ingredients, the more important it is to have them be of the highest quality. That means vine-ripened tomatoes, particularly best when coming straight out of your garden, fresh eggs, and the best quality olive oil you can get your hands on.
You can take the time to peel your tomatoes before grating them, but it really isn’t necessary. Score the bottom of your tomato with an “x” and grate away; the peel will naturally be left behind. So great! 🙂
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Watch your tomato carefully as it cooks because it can burn easily. Stir constantly, keep your heat on medium, and if you need to add a little more olive oil, do so one teaspoon at a time.
After adding the eggs, try not to scramble everything together. Instead, use a spatula to gently move the mixture around so that the eggs cook through.
Love eggs? Us too! Here are some more eggs-ceptional recipes 🙂
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- 4 tomatoes
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 large eggs
- Wash your tomatoes and on the bottom make an "X" with a sharp pairing knife, piercing through the skin.
- Place the cut part of your tomato on a grater, and grate the tomato over a bowl. You will be left with the skin which you can then discard.
- Heat the olive oil in a medium sized frying pan and add the tomato. Cook, stirring regularly over medium heat for approximately 10 minutes. Add the salt and pepper and stir.
- Meanwhile beat your eggs in a small bowl. After your tomatoes have cooked for 10 minutes, drizzle in your beaten eggs.
- Cook for an additional 5 minutes, using a spatula to gently move the tomato-egg mixture around.
- Serve with some fresh bread and feta cheese, if desired.