Strapatsada~ Greek Egg Tomato Scramble


Strapatsada~ Kagianas ~Greek Egg Scramble


This is a very popular dish in many parts of Greece but I am taking it back to my families region of Mani. Some may know this dish Strapatsada or some may know it as Kagianas. This was considered a poor man’s dish because people didn’t have much back in the old days so they would use what was at hand. 

My yiayia would make this quite often and she passed the recipe down to my dad and now to me. You can enjoy strapatsada by itself or best with toasted bread.

Side Note: Strapatsada can be made with just egg whites as well. 

Strapatsada~ Kagianas ~Greek Egg Scramble

Serves: 3


  • 5 eggs
  • 2 large roma tomatoes
  • 2 tablespoons of olive oil
  • ¼ cup shallots, minced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • 1 pinch of cayenne pepper
  • ¼ cup crumbled feta cheese (optional)
  • Fresh parsley, chopped
  • Salt & pepper to taste




  1. Cut off the base of the tomato, and grate the tomato using a hand grater. (You can also finely chop the tomato if you don’t have a grater at hand.
  2. In a large frying pan, add olive oil, shallots, and garlic over medium heat. Saute for about a few minutes or until the shallots are translucent.  Add tomatoes and cook the liquid down a bit.
  3. Whisk the eggs in a medium bowl and add spices and seasonings. Pour the eggs into the pan and gently scramble into the tomato mix. Once eggs are cooked, remove from heat.
  4. Serve immediately with fresh parsley and crumbled cheese. This is perfectly paired with our favorite Greek village bread called horiatiko psomi. 

Kali Orexi!

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