Greek Eggs Kayanas
Eggs kayanas or strapatsada as my dad used to call them is one of the easiest Greek recipes packed with flavor and super easy to make. It is the Greek version of scrambled eggs only with fresh ripe tomatoes, extra virgin olive oil, eggs and feta.
- 8 Campari tomatoes halved and then quartered
- 6 organic free range eggs
- 2-3 cloves garlic sliced
- 2-3 Tbsp extra virgin olive oil
- Dry Greek oregano
- Sea salt
- Fresh ground pepper
- For serving
- Greek feta cheese
- Red chili pepper flakes
In medium heat add the olive oil in a frying pan. 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.
Beat the eggs. Add them 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.
Serve in bowls with feta cheese and a sprinkle or two of red chili pepper flakes.