• Mika Leon

Spicy greek scrambled eggs

I was inspired to make this recipe after going to eat dinner with a friend at Kiki’s on the lower east side in NYC. I got a glimpse of their brunch menu and saw they had strapatsada on there. Strapatsada is basically greek style scrambled eggs in a tomato sauce. Well! I never made it to their brunch because I had to come back home so I decided to make my own version at home. Side note..this restaurant is soooo good! Make sure to pop in next time you're in the city and make sure to order the saganaki which is sinfully amazing fried greek cheese. I made this recipe spicy by adding a bunch of crushed red pepper. You can omit that step if you’re not feeling the spice.


It’s all about low and slow and constantly stirring with this scramble so that the scrambled eggs are soft & creamy and not overcooked. Also, make sure the eggs are organic and the tomatoes are super super fresh and organic as well. Makes a hugeeeee difference. TRUST ME.



Makes 2 servings


Ingredients: 

  • 4 organic eggs, beaten 

  • 2 large ripe tomatoes

  • About 2 tbsp. of olive oil 

  • 2 garlic cloves finely chopped

  • 1 tbsp. Dried oregano 

  • ½ tsp. Crushed red pepper, add more if you're like me and like it super spicy 

  • ½ cup of feta cheese

  • 2 tbsp. Chopped kalamata olive

  • 1 cup of spinach (optional)

  • Chopped fresh parsley 


  1. Slice a thin round off the top of the tomato off where the vine was. Starting with the cut end, grate the tomatoes on a box grater (place the grater inside a bowl to catch all the grated tomato & it’s juices) using the side with the largest holes until all that is left is flattened tomato skin. When done grating, season the grated tomato mix generously with salt. 

  2. In a medium size frying pan (non-stick ideally) add the garlic and olive oil over medium heat & cook for about 2 minutes. Don't burn your galic! Now, add your tomato mix. Cook this on medium heat for 8-10 minutes stirring occasionally. Once this has cooked down a little, add your spinach & stir until it is incorporated & cooked into your sauce. Add a dash of salt (I like to season as I go)

  3. In a separate bowl whisk your eggs with the oregano, crushed red pepper, a little bit of chopped parsley, olives & salt to your liking. Once mixed, add this to your tomato sauce mixture over medium heat. 

  4. MOST IMPORTANT STEP….With a spatula over medium low heat stir your eggs, keep stirring...After a few minutes of stirring add in your cheese, now stir again. You want these eggs to be creamy and wet. I call this technique “risotto huevos” yea I made that up, but you get the point. When the egg’s consistency is to your liking remove from the heat and plate topped off with sea salt, chopped parsley, more crushed red pepper and serve with warm toast.  







© 2020 by Mika Leon

  • Twitter