Kagianas or Strapatsada - Scrambled Eggs with Tomatoes & Feta Cheese
Kagianas or Strapatsada is the traditional Greek version of scrambled eggs, made with lots of fresh tomatoes, feta cheese and if available, freshly chopped herbs, to taste. This dish is really easy to make and a superb choice for a nutritious breakfast or Sunday brunch, served with fresh crusty village type bread.
Here in Greece, where tasty and succulent tomatoes are abundant, I normally use fresh tomatoes. However, when I am in a hurry or out of fresh tomatoes, I often use good quality canned or crushed tomatoes with excellent results!
Recipe for 1 - 2 persons
Ingredients
2 tblsp olive oil
2 large ripe tomatoes, peeled and cubed
2 large eggs, lightly beaten with fork
1/4 cup crumbled feta
Salt and freshly ground balck pepper to taste
Freshly ground black pepper
Optional – finely chopped fresh oregano and/or basil to taste
Preparation Method
Peel tomatoes and finely cut them into small pieces. Put them in a colander with salt to drain off any excess water.
Heat the olive oil in a skillet or non-stick pan and add the tomatoes. Simmer until most of the juices have been evaporated, or until you have a dense sauce like mixture.
Add the eggs to the tomatoes and mix well, or beat lightly with fork until the eggs are cooked.
Add the crumbled Feta cheese and mix well.
Season with salt and pepper, to taste.
Add fresh herbs (optional), mix and serve immediately with crusty bread.
Enjoy!
