Kagianas: three eggs, one tomato, one story
15 February 2026
A home-style version for two, with feta and oregano. Allow about 20 minutes in all; the time depends on how juicy the tomato is.
Ingredients
3 eggs, 2 large ripe tomatoes, 2 tablespoons olive oil, 50 g feta, oregano and pepper. Add salt only after you've tasted the sauce, as the feta is already salty.
In the pan
1. Grate the washed tomatoes and put them in the pan with the olive oil over a medium heat. Let the sauce thicken, stirring now and then.
2. Lightly beat the eggs in a bowl and add them to the sauce. Stir gently until they are fully cooked, with no runny white or yolk.
3. Crumble the feta, add it at the end with the oregano and pepper, and serve straight away.
This recipe contains egg and milk. You can leave out the feta without changing the main cooking steps.
