Scrambled Eggs and Tomatoes (Strapatsatha)

Carolyn Haas


Adapted from the Complete Book of Greek Cooking by Salaman.
Feel free to substitute Egg Beaters® or equivalent.
When tomatoes are not easily available, use canned instead. (My garden is so small - 3 tomato plants only, that I hate "wasting" a fresh tomato in a recipe where it'll be cooked down anyway, so I often use canned tomatoes.)


★★★★★ 1 vote

10 Min
20 Min
Stove Top


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4 Tbsp
olive oil, extra virgin
shallots, finely chopped
1 1/2 lb
tomatoes, roughly chopped
1 tsp
chopped oregano (or pinch dried)
1 tsp
chopped thyme
1/2 tsp
eggs, lightly beaten
salt and pepper to taste
fresh thyme or oregano for garnish

How to Make Scrambled Eggs and Tomatoes (Strapatsatha)


  • 1Heat oil in skillet and saute shallots, stirring until translucent.
  • 2Stir in tomatoes, herbs, sugar, salt and pepper. Cook over low heat about 15 minutes, stirring occasionally until liquid has reduced and sauce has thickened.
  • 3Add beaten eggs to the pan, cook for 2-3 minutes, stirring to scramble until just set. Serve.

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About Scrambled Eggs and Tomatoes (Strapatsatha)

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Greek
Hashtags: #Brunch, #greek

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