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A plate of Greek Strapatsada scattered with feta cheese and parsley. Crusty bread and a fork sits alongside.
Print Recipe
5 from 3 votes

Greek Strapatsada

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Greek
Diet: Gluten Free, Vegetarian
Servings: 2
Calories: 365kcal
Author: Lee

Ingredients

  • 2 tbsp olive oil
  • 2 shallots (finely chopped)
  • 1 garlic clove (finely chopped)
  • 4 ripe tomatoes (chopped) (about 275g)
  • 4 eggs (beaten)
  • 2 tbsp fresh parsley (finely chopped)
  • 1/4 cup crumbled feta cheese
  • Salt and pepper

Instructions

  • In a deep frying pan over a moderate/medium heat, heat the olive oil until just hot. Add the shallot and garlic and fry gently for 3-4 minutes until lightly golden and soft.
  • Add the tomato and stir. Let them sizzle then simmer for 4-5 minutes to reduce the liquid.
  • Pour in the egg and add the parsley and season generously with salt and pepper. Stir well then leave the eggs for 20-30 seconds, then stir again. Stir for 2-3 minutes more to ensure the eggs are fully cooked. Remove from the heat.
  • Serve direct from the pan with the feta cheese crumbled on top along with a little more fresh parsley.
  • Serve with plenty of bread (either crusty loaf or pita breads).

Nutrition

Calories: 365kcal | Carbohydrates: 16g | Protein: 17g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 344mg | Sodium: 357mg | Potassium: 828mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2942IU | Vitamin C: 41mg | Calcium: 184mg | Iron: 3mg