Greek scrambled eggs with tomatoes is an egg dish prepared in Greece also called kagianas or strapatsada, depending on the region. My mother would always make this for me as I was growing up and she would call it kagianas since she was from the Peloponnese Region 🙂 .
The flavors of the tomatoes and eggs, along with the feta, provide a wonderful marriage in your mouth! Serve it with some toast and what a great simple meal…for breakfast, lunch or dinner.
You just need:
- 4 large eggs, cracked
- 6 ripe cherry tomatoes, or 2 small Roma, finely chopped (squeeze out seeds, if you prefer. See “Note” below)
- 2 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- Salt & pepper, to taste
- Flat leaf parsley, chopped (for garnish-optional)
Steps:
- Heat oil in a non-stick pan (preferably) on medium heat.
- Add chopped tomatoes and cook down until the tomatoes natural liquid is gone and they are thick and pasty, about 7 minutes. You should only see the olive oil and the tomatoes at this point. Turn down heat if you need to.
- In the meantime, whisk the eggs and add salt and pepper, to taste.
- Lightly stir in the feta cheese.
- Turn your heat to low-medium and add the egg mixture to the tomatoes and gently stir until the tomatoes and egg are incorporated. Let cook to your desired texture. I like my eggs to have larger chunks so I lightly stir them around. If you want it to have the texture of a porridge then stir them more often as they cook.
- Serve garnished with parsley and with a side of yummy homemade toasted bread…or any kind of bread you desire.
Kali Orexi!
*Note: If you do not like the skin on your tomatoes, you can take the skins off by cutting an X mark on the bottom of each tomato and blanching in simmering hot water for about 20 sec…then you can easily peel them off!
