Scrambled eggs with fresh tomatoes and feta cheese
- kgkosta
- Aug 27, 2020
- 2 min read
If you are on holidays in Greece ask for ''Kagianas'' or ''Strapatsada''. The ultimate traditional summer recipe, which is very popular in many Greek regions. Served for breakfast, brunch or main meal combined with Greek salad. My grandmother Theodora (coming from Laconia-Peloponnese) used to make it using just three ingredients: fresh eggs from their hens, juicy tomatoes from their garden and extra virgin olive oil. You won't believe the complexity of flavor that derives from such a simplicity. Here, I suggest my favourite version of "kayianas". Combine it with crusty bread and your kids will ask for it over and over again.
Ready in: 20 minutes
Portion: for 4
Ingredients
6 fresh eggs (medium size)
4 juicy tomatoes (medium size peeled)
8 tablespoons olive oil
4 tablespoons parsley (finely chopped)
1 clove garlic
2 green horn peppers
1/2 teaspoon sugar
salt, pepper
100 gr. feta cheese (crumbled)
How to do it
Use your food processor to finely chop the horn peppers together with the garlic.
Put a big saucepan over high heat and add the olive oil.
Sauté the horn peppers-garlic mix for 2 minutes.
Blend the tomatoes using the food processor and add them to the saucepan, among with the sugar and the parsley.
Lower the heat to medium.
Season with salt and pepper and let the sauce boil for 15 minutes. Stir occasionally.
Crack the eggs into a bowl.
Add a tiny pinch of salt and pepper, then use a fork to beat them together lightly.
Pour the eggs into the sauce pan and stir gently with a wooden spoon or spatula, until the eggs are well mixed with the tomato sauce.
Cook for 5 minutes (until the eggs still look slightly runny and slightly underdone), and then remove from the heat.
The heat of the pan will continue to cook the eggs to perfection.
Add the feta cheese, mix it with the eggs in the saucepan and READY!
Tips
Instead of using peppers, garlic and parsley you can add a finely chopped onion with a grated zucchini, or an aubergine cut in cubes with a tsp of dry oregano, or just onions, garlic and a mix of Mediterranean herbs (basil, oregano and thyme).
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