Strapatsada (Scrambled Eggs in Tomato Sauce)

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Total Time
5 mins
15 mins
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  1. Put the tomatoes and green pepper in a non-stick frying pan and cook them until they are a very thick sauce.
  2. Season to taste.
  3. Add oil and eggs.
  4. Let the eggs cook till set on the bottom before giving them a stir.
  5. Bring the set eggs up (like when you scramble eggs), and continue to cook, in this way.
  6. When the eggs are fully cooked, top with the cheese.
  7. Allow the cheese to melt (don’t stir).
Most Helpful

5 5

One word: Yum! I've no feta on hand, but whipped this up anyway. I scaled it back to serve just me, and added nothing more than salt, freshly-ground pepper, and garlic to the sauce. I would say make certain to use good oil, though; while it's only 1/2 tablespoon per egg, you do get the flavor of it - - but in a good way. :) Thanks!

4 5

This recipe is similiar to one my Dad made for me as a kid...with the exception of the feta. My DH and I enjoyed it but there was just a little too much olive oil for our taste. Next time I make this I will use half as much, and perhaps add a little bit of chopped onions, and garnish with some fresh dill or basil. Thanks Evelyn for giving me a taste of the past.