Greek Strapatsada
Strapatsada is a simple, rustic Greek dish made by scrambling or poaching eggs in a flavorful tomato sauce, often with onions, garlic, and herbs like oregano. It's a staple of Greek home cooking and tavernas, typically served with crusty bread or feta cheese on the side. The dish is also known as 'kagiana' in some regions of Greece.
🍽️ Nutrition at a glance
This dish is a balanced source of protein from the eggs and healthy fats, with moderate carbs if served with bread. It provides key nutrients like vitamin C and lycopene from the tomatoes, along with B vitamins and choline from the eggs. A typical serving (without bread) ranges from 200-300 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 12 g |
| Carbs | 8 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 480 mg |
| Vitamin A | 450 mcg RAE |
| Vitamin C | 18 mg |
| Vitamin K | 12 mcg |
| Folate | 45 mcg DFE |
| Calcium | 180 mg |
| Iron | 2.5 mg |
| Potassium | 420 mg |
| Selenium | 15 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Strapatsada is a classic example of 'poor man's food' in Greek cuisine, transforming simple, affordable ingredients into a satisfying meal. Nutritionally, the combination of tomatoes and eggs enhances the absorption of lycopene, a powerful antioxidant, making it both humble and healthful.
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AI estimate may be inaccurate · Terms