Strapatsada (Στραπατσάδα)


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.

Helpful hints

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! 🙂

Pin this recipe if you like it.


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 🙂

Viral fried egg with feta

Greek-style hard boiled eggs

Omelette with feta and sun-dried tomatoes

Fried potatoes and egg

We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment below!


Strapatsada (Στραπατσάδα)

A classic Greek omelet made of fresh tomatoes and eggs
5 from 8 votes
Print Pin Rate
Course: Breakfast, Light meal
Cuisine: Greek
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 servings
Author: Mia Kouppa


  • 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.
  • Enjoy!

Thanks for sharing!


  1. OMG my husband loves this – I have never known the Greek name for it… thanks for the lovely recipes!

    1. miakouppa says:

      You’re so welcome Jeanette! This is a great, quick but delicious meal. Your husband has got great taste 🙂 🙂

  2. Nick @ says:

    This egg dish is a classic in Greek cuisine. It is so simple to prepare, but it packs a big punch of flavor. Using fresh tomatoes makes it even better!

    1. miakouppa says:

      It sure does Nick!! It’s a great, quick meal and so delicious 🙂

  3. NITSA Dick says:

    Mama used to make this,but iincluded slivers of onion as well. With fresh Greek bread, it’s awesome.

    1. miakouppa says:

      So many ways to add to this dish. The idea of slivered onions sounds great! Thanks for stopping by! xoxo Helen & Billie

  4. Anna-Maria Retalis says:

    Hello, my late mom used to make this. From where she came from it was called Kagiana (Καγιανάς). She also added onions and a bit of garlic. I made it also last week, with a little twist. Had some spinach, I chopped it up and added it in to cook a bit before the eggs. It turned out really good.

    1. miakouppa says:

      Hi Anna-Maria! We also make something called Kagiana but it’s full of vegetables. So many names, so many delicious foods 🙂 xoxo Helen & Billie

  5. Mr Ange Kenos says:

    This is my favourite breakfast, hence I never make it more than once a week on purpose. My late yia yia taught me decades ago and I just love it5 stars

    1. miakouppa says:

      It is such a great meal! Easy, delicious and nutritious. And so special and full of memories, even for us! xoxo Helen & Billie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating