Greek · Breakfast & brunch

Strapatsada tomato eggs

Name: Strapatsada tomato eggs
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 1/2 pounds very ripe tomatoes, grated and skins discarded; 3 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon dried Greek oregano; Pinch of red pepper flakes; 6 large eggs; 3 ounces feta, crumbled; Black pepper; Crusty bread, for serving

Greek softly scrambled eggs with reduced ripe tomato, olive oil, oregano, and crumbled feta.

About 30 minTotal

About 30 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 1/2 pounds very ripe tomatoes, grated and skins discarded
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon dried Greek oregano
Pinch of red pepper flakes
6 large eggs
3 ounces feta, crumbled
Black pepper
Crusty bread, for serving

Instructions

Heat olive oil in a over medium. Add grated tomato, half the salt, oregano, and red pepper flakes.
Cook, stirring occasionally, until the tomato loses its raw aroma and most free water has evaporated, 10 to 12 minutes.
Beat eggs with remaining salt only until blended. Lower heat and pour into the reduced tomato.
Fold slowly until eggs form soft moist curds streaked with tomato; remove from heat before they look fully dry.
Fold in half the feta. Finish with remaining feta and black pepper and serve immediately with bread.