Looking for a traditional Kagiana (tomato and feta egg scramble) recipe? Discover this original strapatsada recipe, made in only 20 minutes and using four ingredients, perfect for a quick, light meal!
Into a large saucepan, add the olive oil and place on high heat. When the olive oil heats up, add the grated tomatoes, a pinch of sugar,season with salt and pepper and stir. In case you use feta cheese, be careful with the salt. As soon as the tomato sauce comes to the boil, turn the heat down to medium and cook for 10-15 minutes, until most of the juices have evaporated.
Pour in the beaten eggs and stir with a wooden spoon, so that the ingredients combine. Cook until the eggs are cooked. Feel free to add any kind of herbs you wish, like oregano, basil, mint or fresh dill.
Top with the feta cheese and serve, while still warm, with some crusted bread aside.
Fantastic dish! Made zero adjustments, as I like to make a recipe as is for the first time. Don’t think I’ll change a thing for future iterations! Delicious, fresh, simple, and fast!
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(495 votes, average: 4.93 out of 5)
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It is very good but I think if there is a video it will be more helpful and easy
The best recipe I’ve found! Sweet and tasty and makes me wish I was sitting in a Greek harbour eating it now more than ever.
Your welcome KD, so glad you liked it!!
Fantastic dish! Made zero adjustments, as I like to make a recipe as is for the first time. Don’t think I’ll change a thing for future iterations! Delicious, fresh, simple, and fast!
Do you think I can use some tomato sauce or maybe chunky tomatoes instead of grated tomatoes?
It sounds like scrambled eggs with ketchup and some feta cheese on top.