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


  • 4 Tbsp
    olive oil, extra virgin
  • 2-3
    shallots, finely chopped
  • 1 1/2 lb
    tomatoes, roughly chopped
  • 1 tsp
    chopped oregano (or pinch dried)
  • 1 tsp
    chopped thyme
  • 1/2 tsp
  • 6
    eggs, lightly beaten
  • ·
    salt and pepper to taste
  • ·
    fresh thyme or oregano for garnish

How to Make Scrambled Eggs and Tomatoes (Strapatsatha)


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

Printable Recipe Card

About Scrambled Eggs and Tomatoes (Strapatsatha)

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

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