Kagiana (Strapatsatha)

Kagiana Strapatsatha
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Nutrition Facts

Servings 3

AuthorMyHorioTotal Time30 minsRatingDifficultyBeginner

Kagiana, or strapatsatha, is a simple but delicious meal that can be eaten for breakfast, lunch, or dinner. It is served in households throughout Greece.

 2 large very ripe tomatoes; grated
 6 eggs
 2 tbsp extra virgin olive oil
 salt and pepper
 Optional ingredients: scallions, chives, sausage, spinach, garlic, banana peppers, oregano, basil, feta
1

To make Kagiana (Strapatsatha):

Place a frying pan on medium heat.

2

Using the larger holes of a grater, grate both tomatoes directly into the frying pan.
Discard the skins.

3

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).

4

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.

5

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.

6

Place the kagiana in a serving bowl, and lightly drizzle with extra virgin olive oil.

Serve on top of day old toasted bread, or fresh bread.

See more side dish recipes here.
See more main dish recipes here.

7

Enjoy!

Ingredients

 2 large very ripe tomatoes; grated
 6 eggs
 2 tbsp extra virgin olive oil
 salt and pepper
 Optional ingredients: scallions, chives, sausage, spinach, garlic, banana peppers, oregano, basil, feta

Directions

1

To make Kagiana (Strapatsatha):

Place a frying pan on medium heat.

2

Using the larger holes of a grater, grate both tomatoes directly into the frying pan.
Discard the skins.

3

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).

4

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.

5

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.

6

Place the kagiana in a serving bowl, and lightly drizzle with extra virgin olive oil.

Serve on top of day old toasted bread, or fresh bread.

See more side dish recipes here.
See more main dish recipes here.

7

Enjoy!

Kagiana (Strapatsatha)