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Vegetarian, European

Strapatsada with toasted bread

Strapatsada is a Greek dish of scrambled eggs cooked in a tomato sauce with feta, served on toasted bread. This recipe for 4 serves up in 25 minutes, very easy, for €1.70 per person. The key is pulling the eggs off the heat while they're still a bit runny, so they finish setting gently in the pan.

Tonight is quick and tasty with strapatsada, scrambled eggs with tomato and feta, served on toasted bread.

Strapatsada with toasted bread
Total time
25 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Strapatsada is the dish that saves a weeknight with no plan, scrambled eggs in a thick tomato sauce, lifted by salty feta and oregano. The tomato brings softness, the feta adds a salty bite that melts slightly from the heat, and the toasted bread underneath soaks up all the juices. Nothing fancy, just simple ingredients that work well together.

This is an everyday recipe, the one you make when summer tomatoes are perfectly ripe and you don't want to spend an hour cooking. At Mon Chou, we suggest it for a weeknight family dinner. Kids generally like the sweet and salty scrambled egg side, and adults appreciate that it's ready before hunger becomes a real problem.

The ingredients

4 people

Dairy

  • Eggs 8
  • Feta 150 g

Fruits and vegetables

  • Ripe tomatoes 600 g
  • Onion 1

Pantry

  • Oreganooften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Grate the tomatoes on a box grater, holding onto the skin, and thinly slice the onion.

    The grater keeps the skin behind, so you get smooth pulp without peeling.

  2. Cook the onion in the oil, add the tomato pulp and let it reduce over medium heat. 12 min

    The sauce should turn thick, with no watery liquid left in the pan.

  3. Beat the eggs with a little pepper and pour them into the sauce, then stir gently.

    Stir with a spatula and not too much, you want small soft curds.

  4. Crumble the feta on top and add the oregano, then turn off the heat.

    No need for salt before tasting, the feta is already salty.

  5. Toast the bread, spread the strapatsada over it and serve right away.

    Rub the hot bread with a garlic clove first, for a subtle hint of flavor.

Our tips to get it right

  • Pick tomatoes that are very ripe, almost too ripe, they release more juice and give a richer sauce without needing any tomato paste.
  • Let the sauce reduce properly before adding the eggs, otherwise the mixture stays watery and the eggs get diluted instead of staying soft.
  • Serve right away on hot bread, strapatsada keeps cooking as it cools and loses its creamy texture if it sits too long on the plate.

The variations

  • Swap the feta for crumbled sheep's cheese or mozzarella if you don't have feta on hand.
  • Add sliced bell peppers with the onion for a heartier, more colorful version.
  • For kids, go lighter on the oregano and serve the strapatsada on bread fingers instead of whole slices.

What to serve it with

  • A cool cucumber salad
  • Black olives to nibble on
  • A glass of water with lemon

Storage

Strapatsada keeps for 1 day in the fridge in a sealed container, though it loses some texture once cold. It doesn't freeze well because of the eggs. Reheat gently in a pan over low heat, without letting it boil.

Questions about this dish

Can you make the tomato sauce ahead of time?

Yes, you can reduce the tomato and onion sauce a few hours ahead. Just reheat it gently before adding the beaten eggs at the last moment.

What cheese can replace feta?

Crumbled sheep's cheese works well, or mozzarella cut into small pieces. The flavor will be milder and less salty than feta.

How do you avoid overcooked, dry eggs?

Take the pan off the heat while the eggs are still a bit runny, they keep cooking from residual heat. That's the secret to a soft texture.

Is strapatsada good for kids?

Yes, it's a mild tasting dish that kids generally enjoy, especially with a bit less oregano. Serving it on bread rather than whole slices also makes it easier to eat.

How long does it take to make a strapatsada with toasted bread?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a strapatsada with toasted bread?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a strapatsada with toasted bread cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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