Authentic home cooking from Greece, with US measurements. 
Kagiana (Greek Scrambled Eggs with Tomatoes) – A Different Take
Late-season garden vegetables are here, and the warm weather helps them become extra sweet and flavorful. It's the perfect time for one last delicious dish with outdoor-grown tomatoes. Here's a unique and very tasty version of kagiana that's also easy to make. Be sure to serve it with plenty of fresh country-style bread. Let's see how to make it.
Kagiana (Greek Scrambled Eggs with Tomatoes) – A Different Take
Late-season garden vegetables are here, and the warm weather helps them become extra sweet and flavorful. It's the perfect time for one last delicious dish with outdoor-grown tomatoes. Here's a unique and very tasty version of kagiana that's also easy to make. Be sure to serve it with plenty of fresh country-style bread. Let's see how to make it.
Open in Cookpad AppSteps
- 1
Peel the tomatoes and remove the seeds. Grate them using the coarse side of a box grater.
- 2
Transfer the grated tomatoes to a skillet and turn on the heat. Cook over medium-high heat until most of the liquid has evaporated.
- 3
Add olive oil to the tomatoes and cook for a few more minutes.
- 4
Make four small wells in the tomato mixture. Carefully crack an egg into each well, making sure not to break the yolks. Cover the skillet with a lid and let the eggs cook in the steam until set.
- 5
Serve with plenty of bread.
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