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. So grab your Greek sandals, go to the market for the freshest of ingredients and come make Greek food with us.
Simple and delicious, and served at all the Greek tavernas, keftedakia tend to be a hit no matter what the season. For the hot month of August, we made keftedakia and kept them light and fresh, by baking them and pairing them with a minty yogurt dip! So grab your greek sandals, head to the butchers, and come make Greek food with us.
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