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Strapatsada with Basil & Toasted Pine Nuts

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 1
  • Category: Breakfast
  • Cuisine: Greek


Strapatsada is cheap, delicious Greek dish that is perfect for using up leftover tomatoes that may be going soft. I love it for breakfast, lunch or dinner!


  • 4-5 Small Ripe Tomatoes or 4 Handfuls Cherry Tomatoes 
  • 1 1/2 tbsp Olive Oil
  • 1/2 tbsp Tomato Puree
  • Pinch Sea Salt
  • Pinch Golden Caster Sugar 
  • 1 Large Egg
  • Small Handful Fresh Basil
  • Small Handful Pine Nuts 
  • Freshly Ground Black Pepper
  • Toasted Bread, to serve 


  1. Set a small frying pan over a high heat.
  2. Add the pine nuts to the pan and toast for a minute or two, tossing regularly to stop them from burning. Set the toasted nuts aside, and return the pan to the heat, turning it down to medium.
  3. Add the oil, and roughly chop the tomatoes (or quarter the cherry tomatoes) and add them to the oil.
  4. Cook for a few minutes until the tomatoes start to break down. Stir in the tomato puree, sea salt and the sugar. Cook for a few minutes more until a good sauce has formed.
  5. Crack the egg into the pan and cook as if you were scrambling them into the sauce. Cook until the sauce has thickened to however thick you’d like it.
  6. Remove from the heat, and serve with the basil torn over, sprinkled with pine nuts and finished with a good few grinds of black pepper.