Greek Style Scrambled Eggs with Cherry Tomatoes and Feta – Kagianas

July 11, 2016

greek scrambled eggs with feta and tomatoes As I’ve mentioned before, for Greeks, eggs are more of a night food than a breakfast food. The largest meal of the day is a late lunch so the evening meal needed to be something somewhat light and quick to make and that’s where this tasty dish of scrambled eggs cooked along with tomato and onions, comes in. It takes only a few minutes to prepare, but so delicious.

What I like about this particular version is that there are plenty of tomatoes and they are in the form of cherry tomatoes rather than grated as is in the traditional recipe – I like the chunkiness. You will be getting at least one whole serving of vegetables with every egg used, it is almost more like “tomatoes with eggs” rather than “eggs with tomatoes”. This is  served with a sprinkle of crumbled feta and a bit of bread. A perfect meal, plenty of vegetables with a bit of protein.

Greeks may eat eggs for supper, but this is perfect for breakfast and brunch.

Greek Style Scrambled Eggs with Cherry Tomatoes and Feta - Kagianas

Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes
A Greek classic egg recipe: scrambled eggs with tomatoes and feta.
Course: Breakfast, lunch
Cuisine: Greek, Mediterranean
Keyword: Greek scrambled eggs
Servings: 2
Author: Elena Paravantes
Print Recipe Pin Recipe


  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1 garlic clove minced
  • 10 ounces of cherry tomatoes sliced in half (2 cups)
  • 1 tablespoon tomato paste mixed with 2-3 tablespoons water
  • 2 eggs
  • 1 tablespoon crumbled feta
  • 1-2 teaspoons dried oregano
  • 1 teaspoon fresh mint
  • Salt/pepper


  • Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
  • Add the tomatoes and sauté for another 2 minutes.
  • In a small bowl mix the tomato paste with 2-3 tablespoons water. It should be thick and creamy. Add it to the pan and simmer for 5-7 minutes until tomatoes wilt.
  • Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
  • Remove from pan, serve on plate. Add salt (as needed.
  • Sprinkle with crumbled feta, dried oregano and mint.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet

You Might Also Like


  • Reply Oola October 6, 2023 at 5:18 am

    This is two servings? I estimate it’s under 300 calories per serving. Is this, with a piece of bread, considered to be a normal meal for men and women?

  • Reply Elsa January 11, 2021 at 1:33 pm

    The challenge for today. Add a Greek yogurt.. is that in addition to like this breakfast? Seems like a lot of food5 stars

  • Reply Sarah Singh January 6, 2021 at 11:44 pm

    How many calories are in this dish? Trying to change to Mediterranean style while also counting the calories.
    I loved this dish. Delicious! Definitely making it again.5 stars

  • Reply Dave September 17, 2020 at 9:03 pm

    Hi Elena
    I definitely went wrong.
    Could You tell me how the texture should be. I tried yesterday and although it was very tasty it ended up like an egg and tomato smoothie.

    Kind regards


    • Reply Elena Paravantes RDN September 18, 2020 at 4:52 am

      Hi Dave, You want to make sure that you don’t crush the tomatoes in order to have it chunky.

  • Reply Ana Tampanna August 10, 2019 at 4:18 pm

    This was delicious! Mint and all! Thank you!

  • Reply Denise April 17, 2019 at 1:16 pm

    I made this for breakfast today and it was very good! I was out of cherry tomatoes so I used four small hothouse tomatoes. I also used dried mint. I’m going to put this on my list of “things to make for dinner when I’m too tired to make dinner” ideas.

    • Reply Elena Paravantes RDN April 22, 2019 at 12:08 pm

      Great! Thanks for sharing Denise! I sometimes add a bit of spinach in there too.

  • Reply Jessica April 4, 2019 at 9:07 pm

    I just made this and added some spinach! It was very good! Thank you for all these recipes and information!

  • Reply Nicole Burton July 29, 2017 at 12:43 pm

    Would it work without tomato, may be Alfredo sauce?

    • Reply Elena Paravantes RDN August 16, 2017 at 10:34 am

      It would be a different dish as the tomato is one of the main ingredients here.

  • Reply Michelle August 14, 2016 at 5:26 pm

    Nice recipe!

  • Reply Michelle July 14, 2016 at 7:20 pm

    I made it for lunch today and it was delicious and satiating. I loved the lift from the mint and oregano, plus the saltiness of the cheese. Wonderful!

  • Reply Maria July 11, 2016 at 5:11 pm

    In Santorini, I had delicious tomatoes and eggs for breakfast. I have not been able to replicate this dish at home. Maybe your receipe will help? Of course eating anything overlooking the caldera would taste good!

    • Reply Elena Paravantes RDN July 12, 2016 at 9:38 am

      I hope so! And also the Santorini cherry tomatoes are one of the best with an intense flavor.

      • Reply Maria July 13, 2016 at 12:16 pm

        I tried this recipe for dinner. It was an improvement over the way I was making it. Still, I think it would benefit from those Santorini tomatoes!

    Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.