Strapatsada (Greek Style Tomato And Feta Scramble)
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Think of it as the Greek cousin of Shakshuka. This version leans on Saturday Sauce to do all the work, so you get that slow-simmered, herby tomato base without any chopping or long cook time. The eggs get softly folded in, creating a silky, almost spoonable texture. Finished with a Primis olive oil and a pinch of Primis Greek sea salt flakes, it’s bright, savory, satisfying, and ready in minutes.
Serves 2
INGREDIENTS
- 4 large eggs
- 1/2 cup Saturday Sauce (your flavor of choice)
- 1/2 cup crumbled feta
- 1/4 cup olive oil (plus extra for finishing)
- Dried oregano
- Sea salt
- Bread for serving (we recommend something with lots of sesame seeds like a Jerusalem bagel or Koulouri bread)
DIRECTIONS
- Heat your olive oil in a pan over medium heat. Pour in the Saturday Sauce and let it simmer for 3–5 minutes until slightly thickened and jammy. Add half of your feta into the sauce.
- Scramble your eggs and pour them directly into the pan. Lower the heat and gently stir to combine with the sauce, keeping the texture soft and slightly creamy. Add a pinch of sea salt and oregano. Stir constantly over low heat.
- When eggs are just set but still soft, plate and finish with a generous amount of olive oil, oregano, sea salt, and feta. Serve with bread and enjoy!