Mini Gem Strapatsada with Feta and Kalamata
Greek tomato scrambled eggs with crumbled feta and Kalamata olives — scooped up in crisp Aeroveg Mini Gem leaves for a Mediterranean breakfast in 20 minutes.
Strapatsada is what Greek mornings are made of — ripe tomatoes cooked down to a jammy sauce, then folded together with eggs until just set and slightly silky. Aeroveg Mini Gem turns this into a textural experience: its firm, tightly packed leaves scoop the eggs beautifully, adding a cool crunch against the warm, savoury scramble. Feta crumbled on top, Kalamata olives for brininess, and breakfast is done in twenty minutes without a single pan to scrub afterwards.
Method
- Cook down the tomatoes. Heat olive oil in a small pan over medium heat. Add garlic and cook for 30 seconds until fragrant. Add tomatoes, oregano, and a pinch of salt. Cook, stirring occasionally, for 7–8 minutes until the sauce thickens and most of the liquid has evaporated.
- Add the eggs. Crack eggs directly into the pan over the tomato sauce. Stir gently with a spatula, folding the eggs through the sauce rather than scrambling aggressively. Cook for 2–3 minutes until just set but still slightly creamy.
- Remove from heat. Take the pan off the heat while the eggs look just slightly underdone — residual heat will finish them. Season with black pepper and adjust salt.
- Plate. Spoon the strapatsada onto a plate or shallow bowl. Crumble feta generously over the top and scatter Kalamata olives. Arrange Mini Gem leaves alongside.
- Serve. Eat with toasted pita or crusty bread, using Mini Gem leaves to scoop up the eggs — it’s the best part.
Aeroveg tip: Aeroveg Mini Gem’s compact, boat-shaped leaves are almost tailor-made for scooping — firm enough to hold a generous spoonful without snapping, and mild enough not to compete with the tomato’s acidity. Pull them straight from the fridge just before serving; the cold crunch against warm eggs is the whole point.