Hello fellow foodies! Hope you’re doing well and stirring up something delicious.

I love nothing more than cooking for my family while soaking up the fresh air and listening to the birds sing. It takes me back to childhood memories in Greece, where we’d gather around the table for a simple but unforgettable meal. One of our go-to dishes? Strapatsada! It’s the ultimate Greek brunch—scrambled eggs with juicy grated tomato, bell peppers, onions, and loads of fresh herbs. Quick, easy, and bursting with flavor!

This weekend, I’ll be whipping up another round of Strapatsada, and I’d love for you to join me. If you give it a try, don’t forget to share and tag #cookingwithkouzounaskitchen.

Strapatsada/Kagianas (Greek Egg Tomato Scramble) 

This dish is a staple in many parts of Greece, but I’m taking it back to my family’s roots in Mani. Depending on where you are, you might know it as “strapatsada” or “kagianas”. It’s a humble, yet flavorful meal that has been enjoyed for generations. Back in the day, it was considered a poor man’s dish because people would make it with whatever ingredients they had on hand—simple but always satisfying.

Strapatsada has a rich history, with roots that go back centuries. In rural Greece, especially during times of hardship or when farmers were working the fields, this dish was a quick and affordable way to get a nourishing meal. Eggs were plentiful, tomatoes could be grown in any garden, and olive oil was always within reach. My yiayia would often make this for the family, and the recipe has since been passed down to my dad and now to me.

It’s a true testament to how simple ingredients can create something delicious and comforting. You can enjoy strapatsada as is, or serve it over toasted bread for a more filling option. This weekend, let’s pay homage to my Mani roots by making a dish that connects us to the heart of Greek home cooking.

Strapatsada Recipe (Egg Tomato Scramble)

Servings: 3

Ingredients:

• 2 large Roma tomatoes
• 2 tablespoons olive oil
• ¼ cup shallots, minced
• 1 garlic clove, minced
• 5 eggs
• 1 handful of fresh oregano oregano (1 teaspoon of dried if you don’t have fresh available)
• 1 handful of fresh basil (1 teaspoon of dried if you don’t have fresh available)
• 1 pinch cayenne pepper
• salt & pepper to taste
• fresh parsley, chopped
• ¼ cup crumbled feta cheese (optional)
• 1 teaspoon of honey (optional)

Method:

1. Cut off the base of the tomatoes and grate them (you can also finely chop them if you don’t have a kitchen grater at hand).
2. In a large frying pan, add olive oil, shallots, and garlic over medium heat. Sauté for a few minutes until the shallots are translucent. Add tomatoes and cook the liquid down a bit. If you are using honey, add the honey to the pan and stir.
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. Serve with fresh oregano or dill. Top it off with a sprinkle of feta cheese.

**I used Ezekiel bread in the photo below. I am now on a 7 month gluten free journey so this is by far the best gluten free bread in my opinion!