We have been working with an amazing olive oil company that uses koroneiki olives from Greece. Kosterina has introduced us to a world of Greek recipes. And strapatsada is one of them. Strapatsada is a delicious breakfast dish of tomatoes, feta, and scrambled eggs. It is incredible on toast, and packs the most amazing flavors. After discovering this recipe, it has been on repeat in the Caparelli kitchen.

how to make strapatsada

method

Heat a medium size pan on medium to high heat with one teaspoon of olive oil. Toast the bread on both sides until golden brown. Immediately, rub one side of the bread with a whole garlic clove. Then sprinkle with a pinch of salt. Set aide. 

Using the same pan, heat one teaspoon of olive oil on medium heat. Add the garlic and saute until golden brown. Then add the tomatoes, bell peppers, oregano, salt, and pepper. Stir to combine all ingredients, and cook for three to four minutes. 

Add in the eggs and cook until scrambled. Take the pan off of the heat, and gently fold in the crumbled feta. 

Spoon the egg scramble onto the toasted bread. Garnish with additional feta, fresh herbs, and a drizzle of Kosterina garlic olive oil.

notes for strapatsada

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A pro-tip when making this dish is to take the scrambled eggs off of the heat sooner than expected. It may look a little runny or raw, but don’t worry. The eggs will continue to cook in the pan even off the heat. That’s why we love using our Swiss Diamond cookware. This pan gets incredibly hot and will cook the eggs to a beautiful consistency.