Greek scrambled eggs with tomatoes (Kagianas or Strapatsada)

Greek scrambled eggs with tomatoes (Kagianas or Strapatsada)

Photo and text by Panos Diotis and Mirella Kaloglou.

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This recipe is one of the most popular here in Greece during the summer.

Strapatsada, or Kagianas as it is called here, is a quick and easy recipe made with simple ingredients: Tomatoes, eggs and olive oil. Basically, you scramble the eggs with some grated tomatoes and olive oil and serve. As simple as that; yes, it sounds very simplistic (after all this was a peasant's food), but its taste is not! This end result is a food with a complex, amazing flavor!

Greek scrambled eggs with tomatoes

Of course, as with many simple Greek recipes likes that, there are dozens of variations.

The usual way of serving this, is with a little crumbled feta on top and some fresh baked or toasted bread. What can you add in this recipe? Some onion or bell peppers, sautéed before adding in the rest of the ingredients. You can also add herbs, like dry oregano, fresh mint, fresh dill, fresh parsley, fresh or dry thyme...You can add spices, like a pinch of cinnamon in the grated tomato. The combinations are endless.

This is a recipe used for breakfast, lunch, or a quick and filling snack. You only need about 3-4 minutes of preparation (grating the tomatoes) and less than 10 minutes of total cooking time.

That's why this is a comfort food that many of us grew up with. Most of us have wonderful memories of a quick, delicious summer lunch with eggs and tomatoes scramble, when the family returned tired from the beach.

Greek scrambled eggs with tomatoes

In this recipe, we suggest our favorite version of Kagianas, where we add coarsely chopped onion, dry oregano and feta. We think this way the recipe remains simple, and the taste is fantastic!

So, now that the summer is here and the tomatoes are ripe and tasty, let's see how to make this wonderful tomato and egg scramble!


- 2 medium sized tomatoes (400gr/14oz), coarsely grated

- 1 small red onion (60gr/2oz), coarsely chopped

- 1 teaspoon dry oregano

- 2 eggs, beaten

- 90ml/6 tablespoons olive oil

- salt*, pepper

- 50-100gr/1.7-3.5oz crumbled feta for serving (optional)

*Don’t add much salt if you serve with feta



Remove the green core from the center of each tomato and cut in half (pic.1). Using a hand grater (box is better), coarsely grate each half (pic.2-3-4).

Pour the olive oil in a medium or large skillet and put in on medium to high heat. Once the oil is hot, add the onion and sauté for a couple of minutes, until translucent.

Add the tomatoes and the oregano (pic. 5) and cook until most of the moisture is evaporated (pic. 6). Add the eggs (pic. 7) and cook until they set, about a couple of minutes.

Sprinkle with feta and serve with lots of toasted bread! Kali oreksi!


1. If the tomatoes aren't sweet enough (not very ripe), you can add a pinch of sugar when you add them in the skillet.


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Greek scrambled eggs with tomatoes (Kayianas or Strapatsada)


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