Kagianas is a traditional Greek summer dish from Arcadia where poor people would eat out of the products they had at hand. Some tomatoes from their garden and eggs from their hens.
This could have been their main meal served with a Greek salad and lots of crusty bread. Nowadays it is usually served as a side dish and is ideal to accompany BBQ and grilled meat dishes.
This dish which at the Ionian islands is called strapatsada, took its name from the Italian verb strapazzare, which means to handle roughly (to beat). In other parts of Greece is is called Kagianas or Kaikanas.
In Cyprus my mother would make a sweet version of kaikanas which we ate as a dessert but it’s nothing like this food as it resembles more like an omelet or a crepe rather than scrambled eggs.
Kagianas or Strapatsada
Preparation time: 15′
Cooking time: 45 minutes
- 1/3 cup olive oil
8 medium – ripe tomatoes
- 8 eggs
- Freshly ground black pepper
- 1/2 tsp oregano
- 2 basil leaves, finely chopped
- 1/2 cup crumbled feta
- Peel tomatoes and finely cut them into small pieces.
- Put tomatoes and olive oil in a skillet or non-stick pan and saute.
- Keep mixing until all juices have evaporated and become a dense sauce.
- Add salt, pepper, basil and oregano, feta and eggs to the mixture and mix well until the eggs are cooked.
Serve with a Greek Salad and crusty bread.
Kopiaste and Kali Orexi,