Strapatsada / Kagianas - Greek eggs with tomatoes

Στραπατσάδα / Καγιανάς / Αβγά με ντομάτες

Published originally on my blog on 21 August 2015

This is perhaps the simplest Greek recipe in existence and if you are into tomatoes and eggs, this is for you.

The more common name of this dish is “eggs with tomatoes” (αβγά με ντομάτες). In parts of Greece they call it Strapatsada, in others, Kagianas. In my home, we have always called it eggs with tomatoes and it is what its name implies; scrambled eggs with tomatoes and olive oil.

As with anything simple, though, it requires the best ingredients and a method; a specific method that works and it need not be messed with.

First, you grate the tomatoes, a practice that is very common in Greece to get the juice and pulp of the tomatoes without the skin in order to make sauces. They are slowly simmered in olive oil to produce an intoxicating, sweet sauce and then, the lightly beaten eggs are added to the pan.

The whole thing gets a gentle mix and then out comes the most honeyed sweet and savory egg and tomato dish you’ve had. Topped with some fresh oregano leaves, lots of black pepper and a drizzle of olive oil, it is the best thing to eat with a good, crusty loaf of bread.

Variations: Even though, customarily, this simple dish doesn’t contain more ingredients, there are a few variations: