Strapatsada
Classic Greek scrambled egg dish, will warm your heart and fill your stomach with a delicious mix of eggs, tomatoes, and feta cheese.
Ingredients
- 2 large eggs or 3 if you prefer a heartier serving
- 1 small tomato finely chopped or grated
- 2 tbsp olive oil
- 1/4 tsp dried oregano optional
- 1/4 tsp smoked paprika optional
- Salt and pepper to taste
- 2 tbsp feta cheese crumbled (optional, but highly recommended)
- Fresh parsley or basil for garnish optional
Instructions
Preheat the Oven
- Preheat your oven to 180°C (350°F) and lightly grease your clay ramekin with olive oil or butter.
Cook the Tomato
- Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the finely chopped or grated tomato, along with oregano, smoked paprika (optional), and a pinch of salt and pepper. Let it cook for about 5-7 minutes, until the tomato softens and releases its juices.
Prepare the Eggs
- Crack the eggs into a bowl and whisk them lightly with a fork. Season with salt and pepper to taste.
Assemble in Ramekin
- Spoon the cooked tomato mixture into the greased ramekin. Pour the beaten eggs over the top. If you’re using feta cheese, sprinkle it generously over the egg-tomato mixture.
Bake
- Place the ramekin in the preheated oven and bake for 15-20 minutes. You want the eggs to be set but still slightly soft in the center. If you like a firmer texture, bake for a few extra minutes.
Serve and Garnish
- Once baked, remove the ramekin from the oven and garnish with fresh parsley or basil, if desired. Serve immediately with some crusty bread to soak up the delicious sauce.