Eggs kayana or strapatsada is one of the easiest Greek breakfast recipes packed with flavor and super easy to make. They are delicious scrambled eggs with tomatoes. You only need few ingredients for this great breakfast recipe, good ripe tomatoes, eggs, garlic and extra virgin olive oil. Serve with some feta on top.
This recipe is not exclusive to breakfast. It can be a delicious lunch and a quick dinner. Growing up, my dad used to whip up some eggs and tomatoes when there was no time to cook dinner. No one minded. We actually looked forward to this light as air truly delicious dish.
This recipe makes two servings. You can easily double or triple the recipe to cater to more people.
You will need:
- Two fresh, ripe tomatoes. Get the best you can find. They are the key ingredient for this recipe.
- 6 fresh large eggs.
- Extra virgin olive oil.
- 2-3 cloves of garlic-or more you can never have enough garlic 🙂
- Dry oregano.
- Chili flakes and feta for serving.
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, and 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 different is not stirring 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 disagree, always found the eggs heavier that way and the lightness of the dish was gone.
This is what I do:
1. Add the olive oil in a frying pan. In medium heat, add the sliced garlic and sauté for 1-2 minutes. Add the tomatoes. Season with salt and pepper. Sprinkle all over 1 tbsp oregano. Stir tomatoes and sauté for 5-6 minutes gently stirring often. Don’t break the tomatoes to much.
2. Add the beaten eggs to the pan and mix everything together gently. Stir egg and tomatoes mixture 2-3 times. Cook eggs to your desired texture. I always prefer my eggs moist and not totally done.
You might also like
- For a real Greek breakfast make Greek Coffee.
- This savory bell pepper pie can be eaten in room temperature and is great for a Mediterranean Sunday brunch.
- Check out the Greek pantry staples I can’t live without.
If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.
- 2 large tomatoes cut in large chunks
- 6 eggs organic free range
- 2-3 cloves garlic sliced
- 2-3 Tbsp extra virgin olive oil
- dry oregano
- sea salt
- freshly ground pepper
- feta cheese
- chili pepper flakes
- Add the olive oil in a frying pan. In medium heat, add the sliced garlic and sauté for 1-2 minutes. Add the tomatoes. Season with salt and pepper. Sprinkle all over 1 tbsp oregano. Stir tomatoes and sauté for 5-6 minutes gently stirring often. Don't break the tomatoes to much.
- Add the beaten eggs to the pan and mix everything together gently. Stir egg and tomatoes mixture 2-3 times. Cook eggs to your desired texture. Serve immediately with some crumbled feta cheese, a sprinkle or two of chili pepper flakes. Add some fresh herbs like basil or mint if you like.