Greek Fresh Tomato and Feta Egg Scramble (Kagiana or Strapatsada)
Looking for a traditional Kagiana (tomato and feta egg scramble) recipe?
- 6 eggs, beaten
- 1kg ripped tomatoes, grated
- 4-5 tbsps olive oil
- a pinch of sugar
- 100-150g/ 5 ounces feta cheese, crumbled (optional)
- salt and freshly ground pepper
- Into a large saucepan, add the olive oil and place on high heat. When the olive oil heats up, add the grated tomatoes, a pinch of sugar,season with salt and pepper and stir. In case you use feta cheese, be careful with the salt. As soon as the tomato sauce comes to the boil, turn the heat down to medium and cook for 10-15 minutes, until most of the juices have evaporated.
- Pour in the beaten eggs and stir with a wooden spoon, so that the ingredients combine. Cook until the eggs are cooked. Feel free to add any kind of herbs you wish, like oregano, basil, mint or fresh dill.
- Top with the feta cheese and serve, while still warm, with some crusted bread aside.
Discover this original strapatsada method, made in only 20 minutes and using four components, perfect for a quick, light meal! Elements 6 eggs, beaten 1kg ripped tomatoes, grated 4-5 tbsps olive oil a pinch of sugar 100-150g/ 5 ounces feta cheese, crumbled (optional) salt. Freshly ground pepper Method Into a large saucepan, add the olive oil and place on high heat.
When the olive oil heats up, add the grated tomatoes, a pinch of sugar,season with salt and pepper and stir. In case you use feta cheese, be careful with the salt. As soon as the tomato sauce comes to the boil, turn the heat down to medium and cook for 10-15 minutes, until most of the juices have evaporated.
Pour in the beaten eggs and stir with a wooden spoon, so that the elements combine. Feel free to add any kind of herbs you wish, like oregano, basil, mint or fresh dill.
Top with the feta cheese and serve, while still warm, with some crusted bread aside.
