Strapatsada Greek Scrambled Eggs with Tomatoes

Trust the Greeks to turn a humble plate of scrambled eggs into sunshine on a plate! Greek scrambled eggs (called strapatsada or sometimes kagianas/kayana in Greece) are a mixture of creamy scrambled eggs, sweet tomatoes, crumbled feta cheese and a few simple Mediterranean flavors.

This twist on a breakfast classic makes a super easy and yet wonderfully tasty and filling meal that you can whip up in about 10 minutes and enjoy at any time of day.
In Greece, you probably won’t find people eating this for breakfast. They’re more likely to enjoy it as a light yet filling lunch or dinner. Very similar to Shakshuka aka Eggs Poached in Spicy Tomato Sauce. Widely considered one of the best egg dishes due to its rich flavor, comforting warmth, incredible versatility (breakfast, lunch, dinner!), affordability, and ease of making in one pan.

So quick and easy. You can certainly play around with the recipe for yourself. It’s easier than regular scrambled eggs. Because of the tomatoes, there’s no chance of the eggs going rubbery or overcooked.

Perfect for cooking for a small crowd, since it’s not easy to mess up, and can be served both hot or at room temperature. Best with oregano and feta but tastes very good without as well. Try adding a dollop of pesto or some fresh basil at the end for even more flavor.

Ingredients:
2 tablespoons extra virgin olive oil (plus extra for drizzling over at the end, optional)
The equivalent of 3 1/2 - 4 cups diced/chopped tomatoes. Fresh or canned. Fresh is better. You may want to strain out the liquid. Not doing so just increases cooking time.
6 large eggs, lightly whisked
1 large onion
1 teaspoon dried oregano, or 1 tablespoon fresh oregano, chopped (adjust or omit to taste)
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1/2 cup feta cheese, crumbled, plus a little extra for sprinkling at the end (adjust or omit to taste)
fresh crusty bread or toast