Greek Eggs Kayanas-Strapatsada

Why this recipe sings

Eggs kayanas is a simple dish that allows the quality of the ingredients to shine. Juicy ripe tomatoes are lightly cooked with lots of chopped garlic in extra virgin olive oil. Lightly beaten fresh eggs are added to the skillet and in a couple of minutes, voila! a delicious dish perfect for breakfast, lunch, or dinner is ready.

These eggs are not exclusive to breakfast, in fact, in Greece, they are rarely cooked for the first meal of the day. Greeks will likely grab a piece of toasted bread with butter and honey, have yogurt with fruit, or have some savory pastry for breakfast.

Strapatsada or kayana/kayanas/kagianas are some of the names of this egg dish.

The name strapatsada comes from the Italian word “strapazzare,” which means, in the context of eggs, “to scramble.” (Source: nigella.com

The name kayanas comes from the Turkish word kaygana, which derives from the Persian word خاگینه khâgine, which means omelet. (Source: kopiaste.org)

Eggs kayanas “my way”

Traditionally the tomatoes are grated, and the skin is discarded. To be honest, I can’t be bothered to grate my tomatoes. I don’t mind the subtle texture of the skin; the better the tomato, the thinner and sweeter the skin will be anyway. By all means, you can grate and take the skin off if you prefer.

Another thing I do differently is not stir the egg-tomato mixture too much. I like the difference in textures, and the dish works just as well this way. Purists will say I should cook the tomatoes more and mix them with the eggs really well. I always found the eggs heavier that way. The tomatoes stay aromatic and fresh with minimal cooking, and the dish is lighter.

Here is what you need

• Ripe tomatoes. Get the best you can find. They are the key ingredient for this recipe. If out of season, go for a package of Campari tomatoes.
• Eggs. Ideally, get free-range organic eggs.
• Garlic. Two or three cloves of garlic will do.
• Oregano. Dried oregano goes into the egg mixture. Fresh oregano leaves (optional) can be a garnish and add freshness.
• Chili flakes and feta for serving. Both are optional. I love a little kick from the flakes, and the feta adds a salty component to the sweet, umami tomatoes.
• Extra virgin olive oil. This is the only fat we use for these eggs. Butter or another vegetable oil is a big no. A drizzle of extra virgin olive oil over the finished dish adds a luxurious note.

How to make eggs kayana

Place a skillet over medium heat. Add the olive oil, chopped garlic, and sauté for 1-2 minutes. 

Add the chopped tomatoes. Season with sea salt. Sprinkle all over one tablespoon of oregano. Stir tomatoes and cook for 5-6 minutes, occasionally stirring. Don’t break the tomatoes too much.

Add the beaten eggs to the skillet and mix gently.

Cook eggs to your desired texture. I always prefer my eggs to be moist and not totally done.

While cooking, stir a couple of times but don’t overdo it.

Serve immediately with crumbled feta cheese on top, a sprinkle of chili flakes, and fresh oregano leaves (optional). Finish with a drizzle of extra virgin olive oil for a pop of delicate flavor.

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