Recipe18′
Strapatsada (Scrambled Eggs) with Pesto
Or what to do with leftover vegetables and a little basil
Strapatsada served with toasted bread.
24 October 2026
Or what to do with leftover vegetables and a little basil
Strapatsada served with toasted bread.
Every time I came home at night, my grandmother would ask me the same question: “Are you hungry?” “Would you like me to make you some strapatsada?” Like every scrambled eggs recipe, her strapatsada had eggs, of course, plus finely chopped tomatoes, long green peppers, and feta on top. But what strikes me most now is that I used to eat this dish strictly for dinner. Not because of any rule, but simply because other options probably dominated Grandma’s breakfast menu. Today, you can find strapatsada at any place in Greece that serves breakfast.
Today’s recipe is one of the countless times I’ve made strapatsada for breakfast, since it’s probably my favorite. The only difference is that I had a few things at home that needed to be used up: a few basil leaves that wouldn’t stay fresh much longer, a few cherry tomatoes that were a little softer than you’d want for a salad, and a handful of cashews, just before my inevitable trip to the supermarket. So I tried to get creative and use what was left to make some pesto.
I might be biased because I love pesto, especially the Genovese kind, but I think other kinds of pesto can also go well with a strapatsada.
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TipPrep and cook time were measured at the original serving size — treat them as a starting point once you scale servings up or down.
Eggs · Breakfast · Fried
TipCheck off what you already have before you go shopping.
TipCheck off each step as you go and follow the recipe without losing your place.
Cut the cherry tomatoes in half and add them, along with the rest of the pesto ingredients, into a food processor.
Blend until the mixture is smooth.
Put a frying pan on the heat to warm up.
Beat the eggs in a bowl, add in the pesto mixture, and stir.
Pour the egg and pesto mixture into the pan and stir with a spatula at regular intervals until the mixture is cooked through.
Serving suggestion:Serve on a plate with more grated parmesan and toasted bread.
