Whether you call it kagianas (originating from the Peloponnese) or strapatsada (originating in the Ionian islands), this dish of scrambled eggs and tomatoes is an essential part of any Greek brunch or breakfast. Light, easy-to-prepare and delicious, it features three main ingredients: eggs, fresh tomatoes and olive oil. So grab your Greek sandals, go to the market for the freshest of ingredients and come make Greek food with us.
In our version of kagianas, we've jazzed it up a bit, adding depth with tomato paste, a bite with chili flakes, and creaminess with feta cheese.
Preparation time: 10 mins
Cooking time: 15 mins
Portions: 1 portion
Ingredients: 2 eggs, 1 large tomato (or around 10-12 cherry tomatoes) chopped, 1 tbsp tomato paste, 2 tbsp olive oil, 1 tsp chilli flakes, around tbsp crumbled Feta (depending on taste, and salt and pepper to taste
To Serve: a slice or two of toasted bread
- Chop tomatoes into small pieces.
- Crack and whisk two fresh eggs. If desired add a touch of milk, though this is not common for kagiana. Add salt and pepper.
- Put olive oil into pan and heat on medium heat.
- Add tomatoes and sauté until soft (around 5 minutes). Add tomato paste and then continue cooking until very soft, almost paste-like.
- Add eggs into the pan and scramble consistently. When they become semi-hard, add chili flakes and cook more.
- Add feta cheese and cook for around a minute longer, until feta has blended into the eggs.
- Serve alongside toasted bread and feel free to drizzle additional olive oil on top if so desired.