A traditional Greek dish from Arcadia where poor people would eat out of the products they had at hand. Some tomatoes from their gardens and eggs from their hens. This could have been their main meal but 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.
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
- 1/2 cup crumbled feta
- Peel tomatoes and finely cut them with a knife.
- 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 and oregano, feta and eggs to the mixture and mix well until the eggs are cooked.