Kagianas or Strapatsada (scrambled eggs with tomatoes)

Kagianas or Strapatsada is a traditional Greek meal usually made in summer when ripe tomatoes are in abundance.

It’s a quick and easy recipe that only calls for some simple ingredients like eggs, tomatoes, olive oil and optional feta cheese. These give a complex flavour to this meal that will amaze you!

It can be served hot or cold, for breakfast, lunch or dinner, a snack, a quick mezze, or over crusty sourdough bread.

Kagianas or Strapatsada (scrambled eggs with tomatoes)

Angeliki

Kagianas or Strapatsada is a traditional Greek meal usually made in summer when ripe tomatoes are in abundance. It's a quick and easy recipe that only calls for some simple ingredients like eggs, tomatoes, olive oil and optional feta cheese.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast, Side Dish, Snack

Cuisine Greek

Servings 2

Calories 656 kcal

Ingredients

  

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• 3 tomatoes large and ripe
• 1/3 cup olive oil
• 2 eggs
• Salt
• Pepper
• Pinch of smoked paprika
• 1 cup feta cheese
• 1/2 cup red capsicum sliced (optional)
• 1 garlic clove optional

Instructions

 

• Prepare the fresh tomato puree. Wash and cut the tomatoes in half. Starting at the cut end, start grating them over a bowl, using the side of your box grater with the largest holes. Grate the tomatoes until all that's left on your hand is the skin and stem. The riper they are, the easier this step will be.
• On a heavy-based frypan, place the olive oil and tomato puree. With the lid off, cook on medium-high heat for around 8min, occasionally stirring, until most of the liquid evaporates.
• Crack the 2 eggs on a plate, break them with a fork and add the crumbled feta cheese, paprika, salt and pepper.
• Add the egg mixture to the pan and continue cooking on medium-high heat, stirring slowly for around 2 minutes until the egg starts to cook. Do not overcook the eggs. The Kagiana will continue cooking after taking it off the heat.
• Serve hot or cold over crusty sourdough bread.

Notes

1. TIP. The secret to a good Kagianas is to ensure that before adding the eggs into the pan most of the liquid of the tomato puree has evaporated.

2. (Optional). If adding capsicum and garlic, add it in step 2 together with the tomato puree.

3. If you are short of time, you can place the tomatoes in the blender and puree OR use a can of crushed tomatoes instead of fresh ones.

4. (Variation in step 4) Once most of the liquid from the tomatoes has evaporated crack and add the eggs whole into the pan (on top of the tomato mixture) instead of mixing them through. In this case, put the heat down to medium and close the lid for a few seconds to let the steam cook the eggs.

5. If you prefer a stronger tomato flavour you can add 1 teaspoon of tomato paste into the tomato puree in step 2.

Nutrition

Calories: 656kcalCarbohydrates: 14gProtein: 19gFat: 60gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 234mgSodium: 959mgPotassium: 637mgFiber: 3gSugar: 10gVitamin A: 3341IUVitamin C: 76mgCalcium: 440mgIron: 2mg

Keyword Kagianas or Strapatsada (scrambled eggs with tomatoes)

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