Kagianas (Greek Eggs and Tomato)


Also called strapatsada, this simple dish consists of just three ingredients: eggs, tomatoes, and olive oil. You'll be amazed, however, at the depth of flavor that is derived from such simplicity. Serve with crusty bread and feta for any meal of the day, or even as part of a meze spread. Enjoy hot or cold, though I must say I like this dish better the next day after leaving it in the fridge all night!

Prep Time:
15 mins
Cook Time:
17 mins
Total Time:
32 mins
3 servings


  • 3 large ripe tomatoes, quartered

  • 3 tablespoons olive oil

  • salt and freshly ground black pepper to taste

  • 6 eggs, beaten


  1. Place tomatoes into a food processor; blend until smooth.

  2. 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.

  3. Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.

Cook's Note:

In step 2, if the liquid isn't evaporating from the tomato mixture, turn the heat up to high.

Nutrition Facts (per serving)

295 Calories
24g Fat
8g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 295
% Daily Value *
Total Fat 24g 31%
Saturated Fat 5g 25%
Cholesterol 372mg 124%
Sodium 201mg 9%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 14g
Vitamin C 23mg 116%
Calcium 71mg 5%
Iron 2mg 13%
Potassium 566mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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