Strapatsada (Greek Style Tomato And Feta Scramble)
Primis Imports x Saturday Sauce by Sababa Foods
Inspired by the rustic breakfasts of the Ionian islands, this is our effortless take on a Mediterranean classic. This recipe is an evolution of Strapatsada, a traditional Greek staple with origins in the Peloponnese, where its name (derived from the Italian strapazzare, "to scramble") hints at the historical culinary exchange across the Ionian Sea. This version features Saturday Sauce by Sababa Foods, a premium tomato sauce crafted with high-quality, vegetable-forward ingredients that saves hours of stewing! We fold the eggs in gently to maintain a delicate, velvet-like consistency. Finished with a generous drizzle of Primis Early Harvest Olive Oil and a pinch of hand-harvested Greek Sea Salt, it’s a refined, nourishing meal that honors tradition while fitting perfectly into a modern morning.
Serves 2
INGREDIENTS
- 4 large eggs
- 1/2 cup Saturday Sauce (your flavor of choice)
- 1/2 cup crumbled feta
- 1/4 cup olive oil (plus extra for finishing)
- Dried oregano
- Sea salt
- Bread for serving (we recommend something with lots of sesame seeds like a Jerusalem bagel or Koulouri bread)
DIRECTIONS
- Heat your olive oil in a pan over medium heat. Pour in the Saturday Sauce and let it simmer for 3–5 minutes until slightly thickened and jammy. Add half of your feta into the sauce.
- Scramble your eggs and pour them directly into the pan. Lower the heat and gently stir to combine with the sauce, keeping the texture soft and slightly creamy. Add a pinch of sea salt and oregano. Stir constantly over low heat.
- When eggs are just set but still soft, plate and finish with a generous amount of olive oil, oregano, sea salt, and feta. Serve with bread and enjoy!
Comments