Greek eggs and tomatoes

Greek eggs and tomatoes


4 people made this

This classically simple dish consists of just three ingredients: eggs, tomatoes and olive oil. Also called kagianas or strapatsada, you can eat this any time of day tho is obviously a good brekky or brunch ans also tastes great the next day. Serve with feta.


Serves: 2 

  • 3 tablespoons olive oil
  • 3 large, ripe tomatoes, pureed (about 500g)
  • salt and freshly ground black pepper to taste
  • 6 large eggs, beaten

Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

  1. In a large frying pan over medium high heat, heat the olive oil. Add the pureed tomatoes, along with the salt and pepper. Cook over medium high heat until all of the liquid has evaporated from the tomato mixture, about 10 to 15 minutes. (Turn up the heat to high if the liquid isn't evaporating.)
  2. Once the tomato mixture is 'dry', turn down the heat to medium and add the beaten eggs. Stir constantly at first to break up the egg, then frequently to allow the egg to cook through. The result should be a fairly dry mixture of similar consistency, i.e. no large chunks of egg.

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