Prep time: 5 minutes

Cook time: 12 minutes

Serves: 2 people

Calories: 334

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Delicious and easy traditional Greek scrambled eggs with juicy baby tomatoes, feta cheese, peppers, and fresh oregano, which make an ideal Sunday brunch dish for both family and friends. My personal favourite!


  • 4 eggs
  • 1 small onion or 2 shallots, chopped fine
  • 1 cup baby tomatoes, about 150g
  • ½ teaspoon sugar
  • ¼ cup water
  • 1 small green bell pepper, chopped fine
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon chili, ground
  • 75g feta cheese, crumbled
  • Fresh oregano leaves, about 2-3 tablespoons full
  • 2 tablespoons olive oil



  1. Heat oil on medium heat in a nonstick frying pan. Add onion and cook for 1-2 minutes until translucent.
  2. Add baby tomatoes, sugar, and ½ cup water. Boil for 3-4 minutes until tomatoes are soft or until tomatoes starts to caramelize.
  3. Add bell pepper and cook for a minute.
  4. Beat the eggs with salt, pepper, and ground chili. Pour into tomato mixture and lower heat.
  5. Add feta cheese and oregano. Cook, stirring gently, for 2-3 minutes. Check seasonings.
  6. Serve on hot toast.

Critical Ingredients:

Watch salt in this recipe. As feta is very salty, add a little salt to the eggs, and check seasonings at the end before serving. When we were in Paros, Greece, I had these eggs with bell peppers, although that is not strictly a traditional recipe. You technically don’t need to whisk the eggs – you can just throw them into the pan as you crack shells. But I don’t like my whites cooking separately from the yellows, so I do beat my eggs. And I like eggs with a bit of punch from ground chili, but paprika does the trick just as well. No fresh oregano? Use dried oregano, but less generously!


Strapasada (Greek Eggs with Tomatoes)

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