Kagianas (Greek Eggs and Tomato)
Commonly known as strapatsada, this uncomplicated creation is crafted from only three components: eggs, tomatoes, and olive oil. Surprisingly, the combination yields a remarkable depth of flavor. It's perfect to enjoy with crusty bread and feta as a meal at any time of the day, or as a delightful addition to a meze assortment. Whether served hot or cold, I have to admit, I prefer this dish even more when it's been chilled in the fridge overnight!
Ingredients
- 3 large ripe tomatoes, quartered
- 3 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 6 eggs, beaten
Instructions
- Place tomatoes into a food processor; blend until smooth.
- Heat olive oil in a skillet over medium-high heat. Stir in tomatoes, salt, and pepper; cook and stir until all liquid has evaporated from the tomatoes, 10 to 15 minutes.
- Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.
Nutrition
Calories: 295kcalCarbohydrates: 8gProtein: 14gFat: 24gSaturated Fat: 5gCholesterol: 372mgSodium: 201mgPotassium: 566mgFiber: 2gSugar: 6gVitamin C: 23mgCalcium: 71mgIron: 2mg
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