Greek Scrambled Eggs Recipe (2024)

This is one of my favorite ways to make eggs with a custard-like texture. Since I am in Mexico, I add rings of dried chilies when the garlic is nearly browned.
When the egg is ready to serve, I top with a spoonful of thick yogurt as well as any good dry cheese I have available. Chopped cilantro and avocado are good additions on the table to add as you like.

This is similar to a "Persian omelet." Fresh tomatoes are best, but can use drained canned Plum tomatoes in a pinch. The Persian version is simpler if you have saffron on hand. Melt a little butter with the saffron (to taste). Cook the tomatoes until the water is cooked off, stir in eggs. When they're close to cooked add the saffron butter mixture and finish. Season with salt/pepper to taste. Serve with flat bread, we like it toasted. To get fancy, serve with feta, herbs, walnuts, etc.

When fresh tomatoes are out of season you can use Little Cherub cherry tomatoes or San Marzano whole or crushed canned tomatoes instead.

I recall being charged about $25 for this dish on Santorini some summers ago during the financial crisis. The view was lovely, the eggs and tomatoes were quite good but the bill was a shock.But reading the recipe brings back the Aegean Sea in August. They used cherry tomatoes which were said to be a local , not to be missed, treat. I'd suggest that even off season grocery store cherry tomatoes have a lot of flavor. So they would be a great substitute.

I tried to grate the tomato, ended up just smashing it against the grater (maybe my grater isn't sharp enough). So I chopped it the tomato up and it turned out fine.

If you are feeling especially lazy, use salsa instead of grating the tomatoes. With the eggs and cheese, it is tasty and simple if not “Greek”.

Actually, the ratio of fresh to dry herbs is 2 to 1. Think about it, the dried herbs are more concentrated than the fresh herbs. So, if it calls for 2 teaspoons fresh herb, use 1 teaspoon dried herb.

I love how the eggs turned a little bit custardy in texture by grating the tomato instead of chopping it up. I replaced the herbs with fresh basil i had and added feta - it was delicious!! I will definitely make this for guests - not just myself - next time. Yummy!

In a pinch, a 15 oz can of tomatoes (and their juices) works great!

I used canned crushed tomatoes, worked out great!

I think the difference between good and bad tomatoes is not as noticeable when they are cooked. However, I think canned would be a good substitute in this recipe. And if they are peeled, you can skip the messy grating task, just break them up with a spoon as they cook.

I've made this for the past 3 nights for dinner. Simple and quick to make, and completely addicting. I added a handful of finely chopped spinach, and served it on toast.

I am one of those people who, excuse the expression, gags if I see any egg-white in my scrambled eggs (although I can eat hard cooked egg whites and firmly cooked egg white in eggs over medium). So, I prepared this dish with fully beaten eggs. Delish!

Use a can of tomatoes with jalapeno. Cook it down a bit to reduce the water content. Add the eggs and some feta. Delicious and easy. Serve with some bread.

Like others have mentioned, grating the tomatoes is a must to separate skin from flesh. It took me only five mins to cook tomatoes down. I added paprika and turmeric to the tomato mixture. I also topped with olives.

Longtime favorite recipe! Didn’t have tomatoes today and this recipe works very well with a bit of tomato paste, skip step 1

The main reason for grating the tomatoes in Greek cooking is to separate the flesh from the skin, so don’t try to force the skin through the grate. You should end up with liquified tomatoes on one side of the grater, and skin that you can dispose of on the other.

This is delicious! Followed the recipe exactly.

Took much longer to cook the tomatoes down, with regular garden tomatoes, so important to consider that. However, delicious!

This is one of the best meal for someone who's on a diet. Low carb but very delicious.

I love this recipe. I make it all the time! Just use the best tomatoes you can find. And yes, grating a tomato just turns it into pulp but the texture is perfect, so just don’t overthink it.

Excellent eggs. Did leave out the garlic. Anything with Feta is great. Used dried oregano, but only 1 tsp. A Tbs of dried oregano would have been overpowering.

Since I prefer the flavor of fresh herbs to dry, I opted for the fresh dill I had on hand instead of dried oregano.

This makes a perfect WFH lunch - you can piece it together quickly (but enough time to shift gears) and result in a beautiful and light little meal.

This sounds wonderful. Both of my Yia Yias (from the mountains of Greece) made it with tomato paste. It was comfort food, but never looked very appetizing. I look forward to trying this.

Most of the cultures in the Mediterranean region have a dish like this. It was a favorite ručak (lunch, the main meal) of mine when I was an exchange student in Zagreb, cooked by my Croatian host mother and served with boiled potatoes. It was called “sataraš,” no doubt related linguistically to this dish as well.

Amazing flavors in such a simple dish! For a single serving, I grated three largish cherry tomatoes, chopping the skins that didn’t grate well. Feta cheese on top. Scrumptious!

If I could give this recipe 6 stars I would. I did use home-grown tomatoes and fresh-picked oregano, but I think it would be ok with canned tomato. The first time I made this (yesterday) I halved everything to make a single serving. The second time (today), I halved the oil and the eggs, used two medium-large tomatoes and added the full dose or oregano. Perfect! And really good with high-quality soft corn tortillas. Also, where has this tomato grating method been all my life?!