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Strapatsada – Greek Tomato Feta Scrambled Eggs (Kayanas)

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Jenny Skrapaliori-Graves | Last Updated: April 18, 2026

A plate with Greek scrambled eggs with tomatoes and a fork

Strapatsada is one of those Greek dishes that sounds humble until you eat it. Ripe tomatoes, eggs, and crumbled feta, cooked together in olive oil until something quietly magical happens. It’s been a staple of Greek tables forever — a quick meze, a lazy lunch, a light dinner — and it’s one of the first things I reach for when summer tomatoes finally show up at the market. We also call it kayanas, depending on where in Greece you’re from, but whatever name you use, the result is the same: the best 15-minute meal you’ll make all week.

If you love these Eggs Strapatsada, you will also love these Fried Eggs and Fries-Avga me Patates, Eggplant Shakshuka or Eggs and tomatoes!

Greek eggs kayanas, the greek version of scrambled eggs on a plate with a fork

Strapatsada my way — a few things I do differently

Traditionally, strapatsada is made by grating the tomatoes and discarding the skin. Honestly? I can’t be bothered. I don’t mind the subtle texture the skin adds — and the better the tomato, the thinner and sweeter that skin will be anyway. If you prefer the traditional method, go for it. But don’t let it stop you from making this on a Tuesday evening.

The other thing I do differently: I barely stir. Purists will tell you to cook the tomatoes down properly and mix everything together well. I tried it that way for years and always found the eggs came out heavier. My version keeps the tomatoes aromatic and barely cooked, the eggs soft and just set, and the whole thing feels lighter, more like a lazy summer lunch than a brunch-menu scramble. The contrast in textures is half the point.

Why you will love strapatsada

  • 15 minutes, one pan. Perfect as a meze, a quick lunch, or a light dinner. This is the dish Greeks make when they want something delicious with zero effort.
  • The feta makes it. It melts into the tomato sauce just enough to get creamy pockets of salty, tangy goodness in every bite.
  • It’s summer in a pan. Use peak-season tomatoes and this dish needs nothing else — olive oil, eggs, feta, and you’re done.
  • Great with crusty bread. Scoop it up with thick-cut sourdough or a hunk of village bread (χωριάτικο) and call it a perfect morning.
  • My Cretan yiayia’s version. This is how it’s made in Greek homes. Simple, honest, and absolutely nothing like “tomato scrambled eggs” from a brunch menu.

Here is what you need

Eggs, tomatoes, a head of garlic, a bowl with olive oil, sea salt, chili flakes and dried oregano small containers and fresh oregano sprigs on a butcher block
  • Ripe tomatoes. Get the best you can find. They are the key ingredient for this recipe. If out of season, go for a package of Campari tomatoes.
  • Eggs. Ideally, get free-range organic eggs.
  • Garlic. Two or three cloves of garlic will do.
  • Oregano. Dried oregano goes into the egg mixture. Fresh oregano leaves (optional) can be a garnish and add freshness.
  • Chili flakes and feta for serving. Both are optional. I love a little kick from the flakes, and the feta adds a salty component to the sweet, umami tomatoes.
  • Extra virgin olive oil. This is the only fat we use for these eggs. Butter or another vegetable oil is a big no. A drizzle of extra virgin olive oil over the finished dish adds a luxurious note.

How to make strapatsada-eggs kayana

STEP 1. Place a skillet over medium heat.Add the olive oil, chopped garlic, and sauté for 1-2 minutes. 
Add the chopped tomatoes. Season with sea salt. Sprinkle all over one tablespoon of oregano. Stir tomatoes and cook for 5-6 minutes, occasionally stirring. Don’t break the tomatoes too much.

STEP 2. Add the beaten eggs to the skillet and mix gently. Cook eggs to your desired texture.
While cooking, stir a couple of times but don’t overdo it.

FAQs

Strapatsada (στραπατσάδα) is a traditional Greek dish of eggs scrambled with fresh tomatoes and crumbled feta cheese, cooked in olive oil. It’s also known as kayanas and is a classic Greek breakfast or light meal, especially popular in summer when tomatoes are at their best.

The core ingredients are ripe tomatoes, eggs, Greek feta cheese, and good olive oil. Some recipes add a pinch of oregano or fresh basil. That’s truly all you need — the quality of the tomatoes and feta do the heavy lifting.

Grate or crush ripe tomatoes into a pan with olive oil and cook until the liquid reduces, about 5–7 minutes. Add the eggs and stir gently until just set, then crumble feta on top. Serve immediately with crusty bread.

They are the same dish — kayanas (καγιανάς) is the name used more commonly in northern Greece, while strapatsada is the term used in the rest of the country and internationally. Both refer to Greek tomato feta scrambled eggs.

More Greek egg dishes

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If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.

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A plate with Greek scrambled eggs with tomatoes and a fork

Greek Eggs Kayanas-Strapatsada

by Jenny Skrapaliori Graves
Eggs kayanas-strapatsada is a recipe packed with flavor and so easy to make. The delicious scrambled eggs are cooked with tomatoes, garlic, and extra virgin olive oil.
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Course Breakfast, Lunch
Cuisine Greek
Servings 2
Calories 403 kcal

Equipment

  • Skillet
  • Medium bowl
  • Whisk

Ingredients
  

This recipe makes two servings. You can easily double or triple the recipe to cater to more people.

  • 2 ripe tomatoes cut in large chunks
  • 6 eggs organic free range
  • 3 cloves garlic roughly chopped
  • 3 tablespoons extra virgin olive oil
  • dried oregano
  • sea salt
  • freshly ground pepper

For serving

Instructions
 

  • Add the olive oil in a skillet.
    In medium heat, add the chopped garlic and sauté for 1-2 minutes. 
    Add the chopped tomatoes. Season with sea salt and sprinkle all over one tablespoon of dried oregano.
    Stir tomatoes and cook for 5-6 minutes, occasionally stirring. Don't break the tomatoes too much.
  • Beat the eggs and add them to the skillet.
    Cook eggs to your desired texture. While cooking, stir a couple of times but don't overdo it.
    Serve immediately with crumbled feta cheese, some fresh oregano leaves (optional), and a sprinkle of chili flakes—drizzle a bit of extra virgin olive oil if you like.

Notes

When tomatoes are out of season, substitute with eight organic Campari tomatoes; they are sweet and excellent for this recipe.
You can add crumbled feta cheese or cubed gruyere at the last minutes of cooking. Mix very lightly. Serve with a sprinkle of chili flakes and a drizzle of extra virgin olive oil.
 
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 403kcalCarbohydrates: 7gProtein: 18gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 491mgSodium: 195mgPotassium: 492mgFiber: 2gSugar: 4gVitamin A: 1738IUVitamin C: 18mgCalcium: 95mgIron: 3mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
Strapatsada – Greek Tomato Feta Scrambled Eggs (Kayanas)

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5 from 16 votes (3 ratings without comment)

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Recipe Rating




23 Comments

  1. 5 stars
    This sounds like a perfect breakfast or brunch. In fact, breakfast for dinner is a great option too. Eggs are great in recipes.

    Reply

  3. 5 stars
    I love starting my day with eggs for breakfast, so I have no doubt that this recipe will be right up my street! Addition of crumbled feta cheese and chilli flakes makes it even more delicious!

    Reply

  4. 5 stars
    This recipe for Greek Eggs Kayanas was so wonderful. I get bored at breakfast sometimes and this was the perfect pick me up! The husband had seconds he loved it so much.

    Reply

  5. 5 stars
    I had this for breakfast this morning. I LOVE all of the flavors that are in the dish. Combined it is totally amazing. In fact, it’s so good I like breakfast for dinner and I know this would be so satisfying at night time when I’m too tired to cook something long and complicated. We usually have the ingredients on hand so it will be easy to make when the mood strikes.

    Reply

  8. 5 stars
    Fabulous way to start a day and such a delicious recipe to have handy. Definitely adding it to my to-try list to cook ASAP! Love that I only need a few ingredients for it.

    Reply

  11. This is such a wonderful idea to change up breakfast a little bit – I love savoury breakfasts. All of the ingredients that you have used sound delicious and I am inspired to try it 🙂

    Reply

  12. 5 stars
    Love eggs in all forms. Would love to eat this any time if the day- breakfast, lunch and dinner! Looks very delicious

    Reply

  13. 5 stars
    I was watching “From Russia With Love” this morning and when 007 ordered “Greek Eggs” from room service, I thought “Why not?”. They were delicious. Great simple recipe.

    Reply

  16. 5 stars
    Efcharisto poli, thank you! Nice recipe, I will try it soon! Nice, easy and light for the warm season in Germany where I live! Unfortunately not in greece! 😿 Yia sou, laters, Bye Bye! Wolf 🐺 🇬🇷❤️

    Reply