eggs with tomatoes and chickpeas Strapatsada Στραπατσάδα

Eggs with tomatoes and chickpeas (Strapatsada / Στραπατσάδα)

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4 servings

Prep Time

20 minutes

Cooking Time

30 minutes




Strapatsada is a popular dish in many regions of Greece, due to the ingredient availability (low cost).  This dish is often prepared “on the spot” and served for breakfast or lunch or as a light snack (it can also be served cold).

Ingredients for strapatsada

  • 3 – 4 Ripe Tomatoes (grated).
  • 1 Brown onion (large).
  • 3 Eggs.
  • Chickpeas (400 grams).
  • 1 Chilli (hot).
  • Fresh parsley (bunch).
  • 2 Cloves garlic (fresh).
  • Feta (200 grams).
  • 1 Teaspoon Italian herbs (dry).
  • 1 Teaspoon paprika (dry).
  • Salt & pepper (to taste).
  • Olive oil.
  • Glazed balsamic vinegar.

Instructions for strapatsada

  • Chop onion and garlic (roughly).
  • Finely chop parsley.
  • Slice chilli finely.
  • Rinse chickpeas and drain.
  • Add olive oil to a deep pan and allow to heat up.
  • Then add the garlic and onions to hot oil and mix through until browned.
  • Tomatoes added and mixed through well.
  • Add dry spices (paprika, Italian mix herbs, salt and pepper).
  • Mix through all ingredients and allow mixture to reduce the cooking juices (Zoumi – ζουμί).
  • Once the mixture has reduced the zoumi, add chickpeas and mix through.
  • Add 3 whole eggs allowing eggs to form prior to folding through the mixture.
  • Chilli can be added to the mixture (to taste).
  • Reduce flame to low and add finely cut parsley (to taste).
  • Add the feta into mixture folding through gently.
  • Glazed balsamic vinegar can be added (as much or as little as you like).
    Turn heat off and cover for 5-10 minutes prior to serving.

Traditionally served on bread (toasted optional). Add parsley for colour. This dish can also be served with barley rusk bread (Paximadia – Greek: παξιμάδια),

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