Kagianas (Greek eggs and tomato)

Kagianas (Greek eggs and tomato)


12 people made this

About this recipe: This is possibly the closest thing to a Greek fry up as you'll find! Also called strapatsada, this classically simple dish consists of just three ingredients: eggs, tomatoes and olive oil. You'll be amazed, however, at the complexity of flavour that is derived from such simplicity. Serve with crusty bread and feta for any meal of the day, or even as part of a meze spread.

Diana Greater London, England, UK

Serves: 2 

  • 3 tablespoons olive oil
  • 3 large, ripe tomatoes, pureed (about 500g)
  • salt and freshly ground black pepper to taste
  • 6 large eggs, beaten

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. In a large frying pan over medium high heat, heat the olive oil. Add the pureed tomatoes, along with the salt and pepper. Cook over medium high heat until all of the liquid has evaporated from the tomato mixture, about 10 to 15 minutes. (Turn up the heat to high if the liquid isn't evaporating.)
  2. Once the tomato mixture is 'dry', turn down the heat to medium and add the beaten eggs. Stir constantly at first to break up the egg, then frequently to allow the egg to cook through. The result should be a fairly dry mixture of similar consistency, i.e. no large chunks of egg. Enjoy hot or cold, though I must say I like this dish better the next day after having it in the fridge all night!

Cook's note

When tomatoes are out of season, use tinned whole plum tomatoes, pureed with their juice.

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Reviews (2)


- 18 Oct 2012


This is really nice, and easy to make it a bit more interesting - I added a bit of basil and oregano. I wasn't so keen on it when cold, but made freshly or reheated it's definitely something to try. - 24 Oct 2011

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