3 servings
AuthorMyHorioTotal Time30 minsDifficultyBeginnerKagiana, or strapatsatha, is a simple and delicious dish made with eggs and tomatoes. It can be eaten for breakfast, lunch, or dinner. It is served in households throughout Greece.
To make Kagiana (Strapatsatha):
Place a frying pan on medium heat.
Using the larger holes of a grater, grate both tomatoes directly into the frying pan.
Discard the skins.
Stir two tablespoon of olive oil in with the grated tomatoes, as well as some salt and pepper to taste. If you are adding feta, omit the salt.
You can add any of the optional ingredients now, other than the feta (the feta is better added near the end).
Turn the heat down to medium-low, and let the sauce simmer for 10-15 minutes, or until the water has evaporated and you are left with a nice rich tomato sauce.
If you're not sure that the sauce is done, you can take the tip of your wooden spoon and draw a line down the centre of the sauce. The sauce should stay on either side of where you scraped the pan.
Crack six eggs into a bowl, and lightly whisk until combined.
If you want to add feta, add it to your whisked eggs and give it a stir.
Pour whisked eggs over the tomato sauce, and stir over medium-low heat until the eggs are incorporated and cooked through - just a couple of minutes.
Enjoy!
Ingredients
Directions
To make Kagiana (Strapatsatha):
Place a frying pan on medium heat.
Using the larger holes of a grater, grate both tomatoes directly into the frying pan.
Discard the skins.
Stir two tablespoon of olive oil in with the grated tomatoes, as well as some salt and pepper to taste. If you are adding feta, omit the salt.
You can add any of the optional ingredients now, other than the feta (the feta is better added near the end).
Turn the heat down to medium-low, and let the sauce simmer for 10-15 minutes, or until the water has evaporated and you are left with a nice rich tomato sauce.
If you're not sure that the sauce is done, you can take the tip of your wooden spoon and draw a line down the centre of the sauce. The sauce should stay on either side of where you scraped the pan.
Crack six eggs into a bowl, and lightly whisk until combined.
If you want to add feta, add it to your whisked eggs and give it a stir.
Pour whisked eggs over the tomato sauce, and stir over medium-low heat until the eggs are incorporated and cooked through - just a couple of minutes.
Enjoy!