1000 g ripe tomatoes
6 large eggs
200 g sygklino
50 ml of extra virgin olive oil
1 ½ teaspoons of sugar
100 g sfela or feta cheese
Freshly ground pepper
Remove tomatoes and eggs from the refrigerator and let them reach room temperature.
Grate the tomatoes in the grater and place in a large frying pan to simmer until they are "dry", adding a little salt. Then add the sugar, olive oil, whipped eggs, salt and pepper.
Cook on low heat, stirring regularly, until it thickens, remaining juicy. Finally, saute the sygklino in olive oil and add it to the scrambled eggs.
The traditional kagianas (scrambled eggs) of Kalamata is served with sfela or feta cheese, olive oil, freshly ground pepper and of course baked bread!
- Kagianas is a summer food with many variations, we can add seasonal vegetables like pepper, eggplant, zucchini etc.
- We can make kagiana more spicy by adding chili flakes or even better green chili peppers
- We can even add herbs. Thyme, oregano and basil are perfect.