This Greek-inspired Kagiana (also known as Strapatsada) combines farm-fresh tomatoes and creamy feta cheese with fluffy scrambled eggs for a 20-minute Mediterranean breakfast delight.
Perfect for vegetarians, this rustic dish brings authentic Greek flavors straight to your table.
The simple yet satisfying combination has been a beloved morning staple in Greek households for generations, offering a protein-rich start to your day.
Best of all, you’ll need just a handful of ingredients to create this warm, comforting meal.
Fresh & Flavorful Ingredients
- Eggs: 6 fresh eggs, well beaten until smooth
- Tomatoes: 1kg ripe tomatoes, grated to release their sweet juices
- Olive Oil: 4-5 tablespoons of good quality Greek olive oil
- Feta Cheese: 100-150g crumbled, adds wonderful creaminess
- Sugar: Just a pinch to balance tomato acidity
- Seasonings: Salt and freshly ground pepper to taste
Simple Steps to Greek Perfection
- Prepare the Tomato Base: Heat olive oil in a large saucepan over high heat. Add grated tomatoes, sugar, salt, and pepper. Remember to go easy on salt if using feta!
- Reduce the Sauce: Once boiling, reduce heat to medium and simmer for 10-15 minutes until tomatoes thicken nicely
- Add the Eggs: Pour in beaten eggs and stir continuously with a wooden spoon until eggs are perfectly set
- Season to Taste: Feel free to enhance with oregano, basil, mint, or fresh dill
- Final Touch: Top with crumbled feta cheese and serve warm alongside crusty bread
Cooking Techniques
The beauty of this Greek dish lies in its simple cooking method! The key to perfect Kagiana is grating your tomatoes rather than chopping them – this creates a smoother, more authentic sauce.
When cooking the eggs, keep stirring gently to create soft, fluffy curds. Think of it like making scrambled eggs, but with a Greek twist!
The sugar might seem odd, but don’t skip it – it helps balance the natural acidity of the tomatoes.
Variations
This breakfast favorite is super flexible! While feta cheese is traditional, you can try it with halloumi or even goat cheese.
Love garlic? Add 2-3 minced cloves when cooking the tomatoes. Some Greek families add diced onions or bell peppers for extra flavor and crunch.
The herbs are totally up to you – oregano gives it a classic Greek touch, while fresh basil makes it taste more like an Italian-Greek fusion.
Serving Suggestions
Crusty bread is a must with Kagiana – you’ll want to mop up every bit of the savory tomato-egg sauce!
Serve it hot for breakfast with a side of Greek olives, or make it for a light dinner with a fresh green salad.
Some Greeks love to drizzle extra virgin olive oil on top just before eating. This dish shines at brunch too – just add a pitcher of fresh orange juice and you’re set!
Storage Tips
Like most egg dishes, Kagiana tastes best fresh off the stove. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours.
When reheating, add a tiny splash of water and warm it gently in the microwave or on the stovetop, stirring occasionally. The texture might change slightly, but the flavors will still be yummy!
Greek Fresh Tomato and Feta Egg Scramble (Kagiana or Strapatsada)
Equipment
- Large saucepan
- wooden spoon
Ingredients
- 6 eggs beaten
- 1 kg ripped tomatoes grated
- 4-5 tbsp olive oil
- 1 pinch sugar
- 100-150 g feta cheese crumbled (optional)
- salt and freshly ground pepper to taste
Instructions
- 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.