Greek Recipes

Greek and Cypriot recipes

Strapatsatha: Scrambled Eggs with Feta, Tomatoes & Onion

In Greek: στραπατσάδα, pronounced strah-paht-SAH-thah

Once all the ingredients are in the pan, my granddaughter, who is 9, likes to finish up this dish. It simply needs to be stirred, and the tastes meld together to make a classic dish of scrambled eggs – with a Greek twist.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 1 small onion, diced
  • 2 1/3 ounces of olive oil (4 1/2 tablespoons)
  • 3 ripe tomatoes, grated
  • 5 eggs
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 tablespoon of water
  • 3 1/2 ounces of feta cheese, cut in small pieces


In a frying pan, heat the oil over medium heat, add onion and sauté until soft. Stir in tomatoes with a wooden spoon and fry for 5 minutes.

In a bowl, mix the eggs, water, salt, and pepper with a fork. Add eggs and feta to the frying pan and stir with a wooden spoon until well blended and cooked.


     The eggs will be fully cooked before the liquid is absorbed. This is normal.

Preparation ideas: This dish is ideal for creative cooks. Adjust the seasoning with hot (cayenne) pepper or tabasco, or add ingredients like diced red or green bell peppers.

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